
THE 




GOLDEN AID, 



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TORY 



CONTAINING 



DIRECTIONS FOR MANUFACTURING AND PREPARING FOR SALE 
SOME OF THE BEST SELLING ARTICLES OF THE DAY, AS 
WELL AS A LARGE AND CHOICE COLLECTION OF 
RECIPES AND FORMULAS FOR MANUF \C- 
TURING, COOKING. AND MISCEL- 
LANEOUS PURPOSES. 



T X 

FaST 




EDWARD^ «c CO., PUBLISHERS, 
RICHFORD, VT. 




LIBRARY OF CONGRESS. 



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Shelf. 



..£M1 



UNITED STATES OF AMERICA. 



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Ti^E 



GOLDEN AID, 



OR- 



Money Making Directory, 



CONTAINING 



DIRECTIONS FOR MANUFACTURING AND PREPARING FOR SALE SOME 

OF THE DEST SELLING ARTICLES OF THE DAY, AS WELL AS 

A LARGE AND CHOICE COLLECTION OF RECIPES AND 

FORMULAS FOR MANUFACTURING, COOKING, 

AND MISCELLANEOUS PURPOSES. 



t^.'S-.V.y 




c. 






I 'MAR I310GS ^ 

EDWARDS & CO., PROPRIETOS^^J^ W*. tW^}*^^^ 



RICHFORD, VT. 



'•■*«*i-^' 



--\ 






Entered according to Act of Congress, in the Year 1885, by 

JOHN E. FAY. 
In the office of the Librarian of Congress at Washington. 



PRINTED BY 

WHEELOCK & DAWLEY, 

MONTPEUER.VT. 



,|.,3K^>f».-l?'l*«i 



PREFACE. 



In the preparation of this work we have made every exer- 
tion to embody within it a superior class of recipes. We 
have given special attention to arrange a collection of them 
in the first part, that are the most useful and valuable for 
manufacturing purposes; and while it has been our main 
object to place in the hands of those who answer our adver- 
tisement, and desire to engage in the business we offer, a 
suitable guide and instructor, we felt that it would most 
likely meet with general favor to include a variety of assort- 
ed recipes for domestic uses, so that in the event of any 
one giving an order for the book with a view of going into 
business, and should by some unforseen occurrence abandon 
the design, or conclude from any reason whatever to not 
proceed any further, he, or she may have the satisfaction of 
feeling that the price of the book is not entirely lost, as it 
becomes very useful and is certainly unrivaled by few even 
for every day use in any household. For the sake of con- 
venience we have divided the book into three parts: The 
first part comprises the manufacturers' depaitment, and is 
specially calculated for those who may feel inclined to fol- 
low our du-ections with a view of business. There may be 
found however in the other parts recipes which are valuable 
to manufacture from, and may perhaps in some instances be 
preferred to those of the first. The second part, embracing 
the medical department, includes an assortment of recipes 
which will be found very useful in the cure of various dis- 
eases with which one may be most commonly afflicted. The 
liniments, salves, etc., made from the recipes of this depart- 
ment are the very best, and will sell readily. The third 
part embraces the most needful and practical cooking recipes 
that can be had in any house ; the most of them are selected 



IV PREFACE. 

with a view of avoiding such as involve so great an ex- 
pense in their use, as is the fault with many of the books 
devoted to cookery. This part also embraces a large collec- 
tion of miscellaneous recipes, very many of which are of no 
small account and might properly come imder the head of 
the first part as those specially chosen for the manufacturer ; 
our letter of instructions is designed to aiford such informa- 
tion as one who just starting into business would most like- 
ly need, and should any of our customers wish for any 
further information, we shall take pleasure in supplying 
the same. Upon the whole we have endeavored to include 
within this book the most valuable and practical recipes 
that could be procured, and we feel that our endeavors in 
that direction have not been altogether in vain. It is true 
there are recipe books which are more voluminous than this, 
but in looking over those books one cannot fail to notice 
that their size is attributable in a great measui'e to the 
space occupied by recipes of an inferior grade. 



PRIVATE LETTER OF INSTRUCTIONS. 



Nc thing can be of so much importance to any one starting 
out m a new business a3 to commence in the light way — no 
matter how great the prospects for such a business may be, 
a httle mistake at the commencement places in the way an 
obstacle which in some cases points to a signal defeat. 
While we have in our circulars solicited men, women, boys 
and girls to give the business we offer a trial, and while it 
is very probable that the most of them who have given us 
orders for this book with a view of doing so are entirely 
unaccustomed to the agency business, we shall not omit 
to give such instructions as we hope will be found advan- 
tageous and useful. 

In the first place from among the many recipes of this 
book, select, say three or four, viz. : those for making the 
Chinese starch polish, the favorite polishing powder, the 
diamond stove polish, and Edward's solidified perfume. 
Manufacture a small lot of goods from these recipes, and be 
careful to put up your goods and label them nicely. The, 
appearance of the goods has a great deal to do with their 
sale. If you do not wish to leave home, sell all you can in 
your own town, and then advertise in your local newspaper, 
telling them what you have for sale and what it will do. 
Employ all the agents you can to work for you and sell to 
families and stores. As your sales improve and you see 
your way more clear to increase your business, invest more 
largely in the manufacture of other goo^s, such as you feel 
would be the most salable in your locality. We advise you 
to start on the three or four articles referred to because as 
a rule they are the most salable, but in some localities it 
may be different, other articles may find a quicker sale. 

Edward's solidified ijerfxime is a nice, profitable and 
easy article to manufacture. You can put this perfume up 
in envelopes or boxes. The boxes are gold-gilt and we think 



VI LETTER OF INSTRUCTIONS. 

you would do better to use them. [See price list.] You 
will find that this perfume meets with a ready sale. 

There are other things to be manufactured from the re- 
cipes in this book too numerous to mention, and which are 
very salable, for instance oui* inks, cements, blackings, soaps, 
syrups, vinegars, wines, liquors and various other articles 
which are of the very best kind. If it is found that there 
is a particular demand for any one article it perhaps would 
be advisable to have the recipe for the manufacture of it 
nicely printed or written down to sell. One could sell a 
recipe at most any house, which gives dii'ections to make up 
a useful article. In cases where you sell recipes you should 
always take a sample of goods to show what they will do 
and that they are all that is claimed for them. If your in- 
clinations are to trade, exchange your goods for produce, 
such as eggs, lard, butter, sugar, etc. These are staple 
articles and are nearly as good as cash to a trader. 

It may be plainly seen that with a little efilbrt you can es- 
tablish yourself in quite a business. Besides the goods that 
you manufacture you will have on hand produce that you 
have traded for, and you will soon find it convenient to add 
to your stock such articles as are in the greatest demand, 
ordered from wholesale houses if you do not manufacture 
them. There are two things in paiticulai* that we have re- 
ferred to that cannot be too strongly impressed upon your 
mind, that is advertising and employing agents. Give as 
wide publicity as possible to the fact of your doing business, 
Hot only through the medium of your local paper, but talk 
about your goods whenever you have an opportunity, and 
by so doing others will inquire about them, and the result 
is that people will be calling upon you to trade. You will, 
find that it is profitable to have agents, they will be selling 
goods and you will be getting a profit out of thek sales. 
If you do not know of any who would act as such, put up 
a notice in your post office and one or two other prominent 
places, asking for agents to sell yoiu' goods. After you have 
got a little start advertise more largely and you will find 
your profits steadily increasing, and by continued exertion 
and constant effort you will establish yourself in a perma- 
nent and profitable business. You may give any article you 
manufactui'e whatever name you desue. 

In making the different articles always strictly follow the 



LETTER OF INSTRUCTIONS. VII 

directions and in selling have one price and do not deviate 
from it. 

If you have an invention which you wish to protect by 
law, do not delay in getting it done. Pamphlets giving full 
particulars as to patents, copyrights, trademarks, etc., will 
be furnished on application to the commissioner of patents 
or the librarian of congress at Washington, D. C. We do 
not embody the law in respect to patents in this book, as 
amendments are made from time to time, and a more accu- 
rate knowledge may be had of it from the pamphlets fur- 
nished by the commissioner of patents. 

It would be advisable in ordering to take an outfit, includ- 
ing recipes for our matchless soap. It is far superior to 
most of the soaps offered for sale, and is cheap to manufac- 
ture. We can furnish the recipes cheaper than you can get 
them printed unless you have them printed in very large 
numbers. We have prepared the $10 outfit with a view to 
giving such supplies as are most needed and complete for a 
commencement, and advise you to begin with it if you can. 

In concluding we hope you will find all satisfactory and 
should there be anything not contained herein that you 
would like to know, write us about it and we will give you 
what information we can. We ask from parties writing us 
asking questions, to send a stamp for return postage. This 
would be a small matter in the case of one or several letters, 
but we are constantly answering questions, the expense of 
which is no small sum. 

We desire to say that although there are many recipe 
books there are none that contain such a collection of new 
and choice recipes so well adapted to the manufacturer. 
You may now if you only desire to do so, open up a business 
which will surprise you in its financial returns. Do not bury 
these recipes — ^use them — make money out of them. Take 
three or four of the first, as we have advised, commence 
with them with diligence and determination and you will 
not fail to prosper and realize a satisfactory remuneration 
for your efforts. 

Trusting that you will send for an outfit at once and that 
our business relations may continue to be pleasant and sat- 
isfactory, we remain 

Very Respectfully, 

EDWARDS & CO. 



PRICE LIST OF SUPPLIES. 



Slide Boxes for Starch Polish, 
" " " Solidified Perfume, . 

Wood 2 oz. Boxes for Stove Polish and Pol- 
ishing Powder, .... 

Labels for Stove Polish, Starch Polish, and 
Polishing Powder, [assorted,] 

Circulars for Agents, .... 

Novelty Advertising Cards, 

Envelopes, ...... 

Steel Pens, best quality, 

Family Rights. [The Matchless Soap,] . 

Favorite Polishing Powder, [ready man'f 'd] 

Diamond Stove Polish, [ready manufactured,] " 

Chinese Starch " 

Edwards' Solidified Perfume, " 

Enveloj)es for " "... 

Violet Aniline, [best quality,] 

Refined Paraffine Wax, 

Plumbago, [Black Lead,] . 

AVliiting, [best quality,] 

Calcined Magnesia, .... 

Tin Stamp for cutting Solidified Perfume, 
" " " " Starch PoHsh, 

Splendid Rubber Hand stamp for printing your Envel- 
opes, Letter Heads, Bill Heads, Postal Cards, etc., 
with Box, Lik, Pad, etc., complete, . . .2.00 

OUR SPECIAL $10.00 OUTFIT. 

We have arranged this outfit with a view of advising such 
an outlay of money as would be the best and the cheapest 
investment for those who would like to give the business a 
tiial and make a success of it. The goods are easily and 
cheaply manufactured, and are salable with large profits in 
all parts of the country. We advise you to try it. On re- 
ceipt of $10.00 we will box, pack, and ship to your address, 
100 Boxes for Starch Polish. 
100 Boxes for Stove Polish. 
100 Boxes for Polishing Powder. 

300 Labels, assorted for the Starch Polish, Stove Polish, 
and Polishing Powder. 



per 100, 


$2.00 


(( u 


2.00 


u u 


L75 


" 300, 


1.00 


" 500, 


2.00 


U ii 


1.50 


" 1000, 


1.25 


" gross, 


1.00 


« 100, 


2.00 


" doz., 


.75 


~| a a 


.50 


It a 


1.00 


u u 


.60 


" 100, 


.50 


" oz.. 


.50 


" lb., 


.40 


" 5 lbs., 


, .75 


u u 


.30 


" 3 ozs. 


, .25 




.25 




.25 



1 Tin Stamp for cutting Starch Polish. 
1 Tin Stamp for cutting SoHdified Perfume. 
100 Boxes [gold gilt] for Solidified Perfume. 
500 Cii-culars giving a full description of your goods, 
60 Family Eights for the Matchless Soap. 
1 Rubber Hand Stamp for printing your Envelopes, Let- 
ter Heads, Postal Cards, etc., with Box, Ink, Pads, etc., 
complete. This "outfit" will prove to you satisfactory 
and we hope to receive your order by return mail. 

We would recommend the following list of goods, as be- 
ing a very profitable investment. 

On receipt of $5.00 we will box, pack, and ship to your 
addi'ess. 
50 Boxes for Starch Polish. 
50 Boxes for Stove Polish. 
50 Boxes for Polishing Powder. 
150 Labels, assorted for the Starch Polish, Stove Polish, 
and Polishing Powder. 
1 Tm Stamp for cutting Starch Polish. 
6 Boxes each of Starch Polish, Stove Polish, and Polish- 
ing Powder, [ready for sale.] 
50 Family Bights, [the Matchless Soap.] 

BEAD THIS BEFORE ORDERING. 

Be careful and plainly give your full address with each 
order. Orders from Canada, and from any place at a dis- 
tance will receive prompt attention like those near by. All 
letters of inquuy should contam a stamp for return postage. 

Jl^" A liberal discount will be made on large orders. 

B^" Pens, Labels, Ckculars and all printed matter will be 
sent by mail, postage prepaid ; ail other goods by Freight 
or Express at your expense. 

fi^° Cash in fuil must accompany every order not exceed- 
ing 825; larger orders sent C. O. b., if you send one-thii'd 
the amount with the order. 

Jg@" Send money by Registered Letter, Post Office Order, 
or Draft on New York or Boston, payable to om* order, at 
om- risk ; United States and Canada Postage Stamps, taken 
in any amount. Address all orders 

EDWARDS & CO., 

RicHFORD, Vermont. 



PART FIRST. 

MANUFACTURERS' DEPARTMENT. 



Edwards' Solidified Perfume.— Melt over a slow fire 

enough of the very best refined paraffine wax to make about 
4 qts. of the liquid, care should be taken not to let it 
burn. Take 2 ozs. oil of bergamont, 1 oz. oil of lemon and 
2 drs. oil of verbena, mix them well together, j^our the oils 
into the melted paraffine while warm^ stuiing it well while 
pouring. Observe you must not put the oils in the liquids 
while hot for the heat drives out the perfume and counter- 
acts the effects of the oils. Have ready round pie pans, 
well oiled with sweet oil, pour in the perfumed liquid until 
you have about \ inch in depth in each pan. Before pour- 
ing in the pans make sure that they set level. Have a tin 
stamp ready to cut out the cakes at the proper time. The 
stamp should be nearly square, larger at the top than at the 
bottom. You must not stamp out the cakes whue the wax 
is too warm nor when it is too cold. If it is too warm it 
will stick to the pans. Lay the cakes aside in other pans 
to cool. You can put the cakes in small giit boxes about 
the si^'e of one of the cakes or else put them in nicely print- 
ed envelopes ; sell for 10 or 15 cents a cake, cost about 2 
cents. This perfume sells well, most every one buys and 
agents make a good income with this article alone. If you 
desire further information write us. 

The Chinese Starch Polish. — Take the same kind, 

that is, the very best quality of paraffine wax, and follow 
the same du-ections as in making the solidified perfume, ex- 
cept to every pound of paraffine melted add about 50 drops 
I A 



2 MANUFACTURERS DEPARTMENT. 

of the oil of verbena and pour into the pie pans to the depth 
of about ^ of an inch. Have a stamp to cut into round 
cakes about the size of a candy lozenge ; put about 30 of 
the cakes in each box, using small, sliding boxes and retail 
for 25 cts. a box ; wholesale for $1.50 per dozen. Direc- 
tions : To a x^int of boiling starch stii* in 2 of the cakes, or 

3 cakes to a quart. This gives an elegant lustre to linen or 
muslm and impai'ts a splendid perfume to the clothes and 
makes the iron pass very smoothly over the surface. It re- 
quires about lialf the ordinary labor to do the ii'oning. It 
prevents the u*on from adhering to the sui'face and the 
clothes remam clean and neat much longer than by any 
other method known. For ladies we knov/ of no business 
so suitable and pleasant to engage in. Another recipe for 
starch polish is instead of taking paraffine take 2chite tcax 
and spermaceti in the proportion of 1 oz. of the wax to 2 
ozs. of the spermaceti, melt them together with a gentle 
heat. If you prefer to perfume use the same perfume in 
the same way as the other. When you have prepared a suf- 
ficient amount of starch in the usual way for a dozen j^ieces, 
put into it a piece of the polish about the size of a large pea, 
more or less according to large or small washings. You can 
use whichever recipe you think is the best, the latter is a 
trifle more expensive and very possibly will give better sat- 
isfaction. The directions given for the former answ-er this. 

The Diamond Stove Polish.— Take plumbago [black 

lead] finely pulverized, and put in 2 oz. wood boxes nicely 
labeled, and sell for 10 or 15 cents a box. A\Tiolesale to 
stores and agents at $6 a hundred, cost less than 3 cents a 
box to manufacture. Directions : Use a damp woolen rag. 
dip in the box, and apply to the stove, then poHsh with a 
diy cloth and a most beautiful polish will appear. To give 
a very permanent brilhant appearance to a stove, mix pul- 
verized alum with the plumbago, about 1 teaspoonful to 1 
oz. box. A good stove polish is an absolute necessity in 
every family. It is only a question, then, of offering the 
best to make a sale. To prove that this polish is the best, 
is an easy task. All you have to do is to have a box open 
and a piece of rag to bsgin operations. You now approach 
the stove and app^y the polish. The result will be so start- 
lingly beautiful that no fui'ther words will be necessary. If 
the stove is not convenient, anything will do to experiment 



MANUFACTURERS DEPARTMENT. 



with. You can produce on a piece of wood, a scrap of 
paper, or a potato, a lustre equal to a burnished miiTor. 

The Favorite Polishing Powder.— This is one of 

the most saiabie aiticies of the day, and staple as flour ; 
something that every housekeeper will buy. It is used for 
gold and silver plated ware, German silver, brass, copper, 
glass, tin, steel, or any material where a brilliant lustre is 
required. Is put uj) in 2 oz. wood boxes, cost 3 cents to 
manufactiu'e, sells at retail for 25 cents, to agents and 
stores for $12 per 100 boxes. Kecipe : To 4 lbs. best qual- 
ity whiting, add J lb. cream tartar and 3 ozs. of calcined 
magnesia, mix thoroughly together, box, and label. Direc- 
tions : Use the polish diy with a piece of chamois skin or 
canton flannel previously moistened with water or alcohol, 
and finish with the polish di*y. A few moments rubbing 
will develop a surprising lustre, different from the polish 
produced by any other substance. 

The Matchless Soap— Take 4 lbs. sal soda, 1 oz. 
borax, J oz. sulphate of soda, dissolve in 10 quarts of soft 
water till not a lump remains, then cut in thin slices 4J lbs. 
of common bar soap and melt in the above solution, keep 
stiiTing until the soap is melted,- then it is done ; take it 
from the fire and let it stand about an hour and pour it into 
tin pails or butter firkins. This soap does not dry hard and 
should be kept in bulk in a damp place. This recipe is for 
about 25 lbs. Directions : Put 1 lb of soap in 3 qts. of 
boiling water and thoroughly dissolve, then pour it into 
your wash tub and add warm water enough to cover the 
clothes, put in your white clothes and let them soak 3 hours, 
or over night is better, then boil briskly for about 5 minutes, 
rinse thoroughly. If the wristbands or collars of shirts are 
much soiled, a very little rubbing will be required. This is 
a splendid soap. It gives entire satisfaction. The recipes 
have been and are now sold for $1 each. You can make 
money in dealing in this soap and selling the recipes at 50 
cts. 

Voilet Ink. — To make 1 gallon. Take 1 oz. of the 
best quality of voUet aniline and dissolve the same in 1 
gill of hot alcohol, stir until thoroughly dissolved and then 
add 1 gal. boiling water, and the ink is made. This re- 
ceipe makes a first-class ink and will sell anywhere. Where 



4 MANUFACTURERS DEPARTMENT. 

ink is used in large quantities the recipe sells well. Aniline 
may be had for 50 cts. an oz. 

Black Ink. — Copying or writing fluid. Rain water 2 
gals., gum ai'abic, ^ lb., brown sugar, ^ lb., cleMu copperas, 
J lb., powdered nutgalls, J lb., bruise all, and mix, shaking 
occasionally for 10 days, and strain ; if needed sooner, let it 
steep in an ii'on kettle until the strength is obtained. 
This ink can be depended upon for deeds and records 
which you may wish some one to read hundreds of years to 
come. Oxalic acid ^ oz. was formerly put in, but since the 
use of steel pens it does not work well on them. If not 
used as a copying ink one-fourth the gum or sugar is suffi- 
cient, as it flows more freely without them. 

Ink, an excellent substitute for.— Put a couple of 

iron nails into a teaspoonful of vinegar. In half an hour 
pour in a tablespoonful of strong tea, and then you will 
have ink enough for a while. 

Ink, First-Rate Black.— Take 12 lbs. of bruised galls, 

5 lbs. of gum Senegal, 5 lbs. of green sulphate of iron, and 
12 gals, of rain water. Boil the galls with 9 gals, of water 
for '6 hours, adding fresh water to replace what is lost by 
evaporation. Let the decoction settle, and di'aw off the 
clear liquor, add to it a strained solution of the gum, dis- 
solve also the sulphate of iron separately, and mix the 
whole. 

Another. — Galls 3 lbs., sulphate of iron 1 lb., logwood 
^ lb., gum ^ lb., a.e 4 gals., let it stand in loosely corked 
bottles in a warm place for a week or two, shaking it daily. 

Ink Blue. — Chinese blue 3 ozs., oxalic acid [pure] J of 
an oz., gum arable, powdered, 1 oz., distilled water 6 pts., 
mix. * 

Ink, Blue, easily made. — The soluble indigo of com- 
merce makes a good biue ink when slightly diluted with hot 
water. It is incorrosive for steel pens and flows freely. 

Ink, Cheap Black.— Extract of logwood 2 oz., sulphate 
of potash ^ oz., boiling water 1 gal., mix. This is an excel- 
lent ink, and can be made at a cost not exceeding 15 cts. a 
gallon. 

Ink, Red Writing. — Best ground Brazil wood 4 oz., 
diluted acetic acid 1 pt . alum ^ oz. Boil them slowly in a 



MANUFACTURERS DEPARTMENT. 



covered tinned, copper or enameled saucepan for 1 lioui', 
strain, and add 1 oz. gum. 

Ink, Yellow. — Gamboge triturated with water, and a lit- 
tle alum added. 

Ink, Green. — Rub 3^ drs. Prussian blue, and 3 drs. of 
gamboge, with 2 ozs. of mucilage, and add -J- pt. of water. 

Ink, Indelible. — ^ov marking Clothing. Nitrate of 
silver 6 sc, gum arabic 2 di\, sap green 1 sc, distilled water 
1 oz., mix together. Before writing on the article to be 
marked, apply a little of the following: carbonate of soda 
^ oz., distilled water 4 oz., let this last which is the mor- 
dant, get di'y, then, with a quill pen, write what you requii*e. 

Ink, Gold. — Honey and gold leaf equal parts ; triturate 
until tiie gold is reduced to the finest possible state of di- 
vision, agitate with 30 parts of hot water, and allow it to 
settle. Decant the water and repeat the washing sever- 
al times ; finally dry the gold and mix it with a little gum 
water for use. 

Ink, Silver. — For silver ink the process is the same as 
gold, substituting silver leaf for the gold leaf. 

Ink, Sympathetic or Secret.— The solutions used 

should be so nearly colorless that the writing cannot be seen 
till the agent is applied to render it visible. Boil oxide of 
cobalt i^i acetic acid. If a little common salt be added, the 
writing becomes green when heated ; but Avith nitre it be- 
comes a pale rose color. A weak solution of sulphate of 
copper : the writing becomes blue when exposed to the va- 
por of ammonia. 

Ink, Sympathetic or Invisible.— Sulphuric acid 1 

part, water 10 j^arts, mix together and write with a quill pen, 
which writing can be read only after heating it. 

Powder, Black. — Sulphate of copper 1 dr., gum arabic 
^ oz., copperas 1 oz., nutgalls and extract of logwood 4 ozs. 
each, ail to be pulverized and evenly mixed. — Scientijic 
America?!. About 1 cz. of the mixture will be requii-ed to 
each pint of boiling water used. It will be found a valuable 
color for boot, shoe or harness-edge also. It should stand 
a couple of weeks before using, or it may be steeped a few 
hours if needed sooner. 



MANUFACTUKERS DEPARTMENT. 



Ink, Powder. — Powdered nut galls 4 ozs., copperas 3 
ozs., logwood 1 oz., gum arable ^ oz. Sufficient for 1 qt. of 
water. 

Magic Copying Paper. — To make black paper, lamp- 
black mixed with cold lard ; red paper, Venetian red mixed 
with lard ; blue paper, Prussian blue mixed with lard ; green 
paper, chi'ome green mixed with lard. The above ingredi- 
ents to be mixed to the consistency of thick paste, and to 
be applied to the paper with a rag. Then take a flannel rag, 
and rub until all color ceases coming off. Cut your sheets 
4 in. wide and 6 in. long; put 4 sheets together, 1 of each 
color, and sell for 25 cts. j)er package. The first cost will 
not exceed 3 cts. Directions: Lay down your paper upon 
which you wish to write, then lay on the copying paper, and 
over this lay any scrap of paper you choose ; then take any 
hard pointed substance and write as you would with a pen. 

Letters, to Write Secret. — P^it 5 cents' worth citrate 

of potassa in oz. vial of clear cold water. This forms an in- 
visible fluid. Let it dissolve, and you can use on paper of 
any color. Use a goose-quill in writing. "When you wish 
the writing to become visible, hold to a red hot stove. 

Transfer Ink. — Mastic in tears 4 ozs., shellac 6 ozs., 
Venice turpentine ^ oz., melt together ; add wax ^ lb., tallow 
3 ozs. When dissolved, further add hard tallow soap [in 
shavings] 3 ozs., and whenthe whole is combined, add lamp- 
black ^JL oz. Mix well, cool a little, and then pour it into 
molds. This ink is rubbed down with a little water m a cup 
or saucer, in the same way as water-color cakes. In winter, 
the operation should be performed near the fire. 

Paint, to Make for one Cent a Pound.— To 1 gal. 

soft hot water add 4 lbs. sulphate of zinc [crude]. Let it 
dissolve perfectly, and a sediment will settle at the bottom. 
Turn the clear solution into another vessel. To 1 gal. of 
paint [lead and oil], mix 1 gal. of the compound. Stii' it 
into the paint slowly for 10 or 15 minutes, and the compound 
and paint will perfectly combine. If too thick thin it with 
turpentine. This recipe has been sold to painters as high 
as S 100 for the privilege to use the same in then- business. 

Magical Paint Cleaner. — Provide a plate with some 
of the best whiting to be had, and have ready some clean 



MANUFACTURERS DEPARTMENT. 7 

warm water and a piece of flannel^ wiiich dip into the water 
and squeeze nearly dry ; then take as much whiting as will 
adhere to it, apply it to the painted surface^ when a little 
rubbing will instantly remove any diit or grease. After 
which wash the pait well with clean water, rubbing it dry 
with a soft chamois. Paint thus cleaned looks as well as 
when first laid on, without any injury to the most delicate 
colors. It is far better than using soap, and does not re- 
quire more than half the time and labor. 

Paint. — To get rid of the smell of oil paint plunge a hand- 
ful of hay into a pail of water, and let it stand in the room 
newly painted. 

Paint without Oil or Lead. — Slake stone lime with 
boiling water in a tub or barrel to keep in the steam ; then 
pass 6 qts. through a fine sieve. Now to this quantity add 
1 qt of coarse salt and 1 gal. of water ; boil the mixture, and 
skim it clear. To every 5 gals, of this skimmed mixtui*e add 
1 lb. alum, J lb. copperas, and by slow degrees £ lb potash, 
and 4 qts. sifted ashes or fine sand, add any coloring desii'- 
ed. A more durable paint was never made. 

Paint, Farmers. — Farmers will find the following 
profitable for house or fence paint: skim milk 2 qts., fresh 
slaked lime 8 oz., linseed oil 6 oz., white burgundy pitch 2 
oz., Spanish white 3 lbs. The lime is to be slaked in water, 
exposed to the air, and then mixed with about J of the milk, 
the oil in which the pitch is dissolved to be added a little at 
a time, then the rest of the milk, and afterward the Spanish 
white. This is sufficient for 27 yds., 2 coats. This is for 
white paint. If desirable, any other color may be produced ; 
thus, if cream color is desired, in place of the Spanish white 
use the other alone. 

Whitewash, Very Nice for Rooms.— Take whiting 

4 lbs., white or common glue 2 oz., stand the glue in cold 
water over night ; mix the whiting with cold water, and heat 
the glue until dissolved; and pour it into the other, hot. 
Make of a proper consistence to apply with a common white- 
wash brush. Use these proportions for a greater or less 
amount. In England, scarcely any other kind of whitewash 
is used. 

Paint, Black and Green. — Durable and Cheap, for 
Out-Door Work. Any quantity of charcoal, powdered; a 



8 MANUFACTURERS DEPARTMENT. 

sufficient quantity of iiiLarge as dryer, to be well levigated 
[rubbed smooth] witii linseed oil, and when used, to be 
thinned with well boiled linseed oil. The above forms a 
good black paint. By adding yellow ochre, an excellent 
green is produced, which is preferable to the bright green, 
used by painters, for all gaiden work, as it does not fade 
with the sun. 

Whitewash. — A pint of vamish mixed with a bucket of 
whitewash will give it, in a great degree, the qualities of 
paint ; and it will withstand all kinds of weather. 

Whitewash that will not Rub off.— Mix up ^ pail- 
ful of lime and watei-, ready to put on the wall ; then take 
^ pt. flour, mix it up with water, then pour on it boiling wa- 
ter, a sufficient quantity to thicken it ; then pour it while hot 
into the whitewash, stir it all together, and it is ready for 
use. 

Silver-Plating" Fluid. — Dissolve l oz. of nitrate of sil- 
ver, in crystals, in VJL ozs. of soft water; then dissolve in the 
water 2 ozs. cyanuiet of potash ; shake the whole together, 
and let it stand till it becomes clear. Have ready some ^ oz. 
vials, and fill ^ full of Paris white, or fine whiting ; and then 
fill up the bottles with the liquor, and it is ready for use. 
The whiting does not increase the coating powder ; it only 
helps to clean the articles, and save the silver fluid, by half 
filling the bottles. 

Another. — Take 1 oz. of precipitate silver to ^ oz. of cy- 
anate of potash and ^ oz. of hyposulphate of soda; put 
all in a qt. of water, add a little whiting, and shake before 
using. Apply with a soft rag. Put up m oz. bottles and 
retails at 25 cts. This secret is worth $ 100 to an agent to 
sell to families. 

Cement for China etc. — Which stands Fire and Wa- 
ter. With a small camel's-haii* brush, rub the broken edges 
with a little carriage oil- varnish. If neatly put together, the 
fracture will hardiy be perceptible, and when thoroughly dry, 
will stand both fire and water. 

Cement, Leather. — Take gutta percha cut in chloro- 
form to right thickness for use, equal to Cook's best, for 
putting patches on leather, cloth shoes or boots. Well 
worth $100. 

2 



MANUFACTURERS DEFAIiTMENT. » 

Cement, Russian. — Much is said abjat cements, but 
there is probably nothing so wiiite and clear, and certainly 
nothing better than the following. Russian isinglass dis- 
solved in pure soft water, snow water is the best, for it. takes 
12 hours to soften it by soaking in pure soft water, then 
considerable heat to dissolve it, after which it is applicable 
to statuary, china, glass, alabaster, etc., etc. 

Cement, or Furniture Glue.— For House Use. To 

mend marble, wood, glass, china and ornamental ware, take 
water 1 gal., nice glue 3 lbs., white lead 4 ozs., whisky 3 qts. 
Mix by dissolving the glue in the w^ater, remove from the fire 
and stir in the white lead, then add the whisk}^ which keeps 
it fluid, except in the coldest weather. Warm and stii* it up 
when applied. 

Cement, White. — Take white [fish] glue 1 lb. 10 ozs., 
di'y white lead 6 ozs., soft water 3 pts., alcohol 1 pt. Dis- 
solve the glue by putting it into a tin kettle, or dish, con- 
taining the water, and set this dish into a kettle of water to 
prevent the glue from being burned ; when the glue is all 
dissolved, put in the lead and stir and boil until all is thor- 
.oughly mixed; remove from the fire, and when cool enough 
to bottle, add the alcohol, and bottle while it is yet warm, 
keeping it corked. This last recipe has sold about the coun- 
try for from 25 cts. to $ 5 and one man gave a horse for it. 

Glue, prepared Liquid.— Take of best white glue 16 

ozs, dry white lead 4 ozs., rain water 2 pts., alcohol 4 ozs. 
with constant stu-ring dissolve the glue and lead in the 
water by means of a water bath. Add the alcohol, and con- 
tinue the heat for a few minutes. Lastly, pour into bottles 
while it is still hot. 

Glue, Fire and Water Proof.— Mix a handful of 

quick-iime with four ounces of Imseed oil, thoroughly lixiv- 
iate the mixture, boil it to a good thickness and spread it 
on thin plates in the shade, it will become very hard, but 
can be dissolved over a fire like common glue and is then fit 
for use. 

Glue, Liquid. — To have a good glue always ready for 
use, just put a bottle | full of best common glue, and fill up 
the bottle with common whisky ; cork it up and set by for 
8 or 4 days and it will dissolve without the application to 
heat. It will keep for years, and is always ready to use 



10 manufacturers' department. 

without heat, except in very cold weather, v%'hen it may need 
to be set a little while in a warm place before using. 

Cement, Egyptian.— For mending china, glass, or 
wooden ware, etc. 1 lb. of the best white glue, ^ lb dry 
white lead, 1 qt. soft water, ^ pt. alcohol ; put the 3 first 
articles in a dish, and that dish in a pot of boiling water, 
let it boil until dissolved, then add the alcohol and boil 
again until mixed. A little camphor should be added to 
preserve it and disguise its composition. Put in small bot- 
tles ; 25 cents each. 

Fire Kindlers. — To make very nice fire kindlers, take 
resin, any quantity, and melt it, putting in for each pound 
used, from 2 to 3 ozs. of tallow, and when all is hot, stir in 
pine saw dust to make very thick, and while yet hot, spread 
it out about 1 inch thick, upon boards which have fine saw 
dust sprinkled upon them, to prevent it from sticking. 
AVlien cold, break up into lumps about 1 inch squai'e. But 
if for sale, take a thin board and press upon it, while yet 
warm, to lay it off into 1 inch squares, this makes it break 
regularly, if you press the crease sufficiently deep, greasing 
the marking board to prevent it from sticking. One of 
these blocks will easily ignite with a match, and burn with 
a strong blaze long enough to kindle any wood fit to burn. 
The above sells readily in all our large towns and cities at 
great profit. 

The Excelsior Washing Powder. — The laundresses' 

assistant, warranted not to injure the finest fabric. No acid, 
no potash. In the wash room it saves time, labor, expense, 
muscle, temper, and hands. The clothes will come out clean 
and white, without wear or tear, or rubbing on wash boards, 
therefore will last twice as long. For house cleaning it is 
unequaled. One girl can wash more clothes, paint, walls, 
windows or floors in a day with perfect ease, with this pow- 
der than she could in four days with hard labor, soap and 
scrubbing brush ; and the paint will look new and bright. 
It only requii'es to be tested to be appreciated. If it does 
not give satisfaction, we will refund the money. Recipe : 
Mix any quantity of soda ash with an equal portion of car- 
bonate of soda [ordinary soda] crushed into coai'se grains. 
Have a thin solution of glue, or decoction of linseed oil 
ready, into which pour the soda until quite thick. Spread 



manufacturers' department. 11 

it out on boards in a warm apartment to dry. As soon as 
dry, shake up well so that it will pack easily into nice square 
packages. Label neatly. Pound packages ought not to 
cost over 7 cents ready for market, these retail readiiy for 
35 cents. 

Premium Axle Grease.— Take 1 part good plum- 
bago [b ack lead] sifted through a coarse muslin so as to be 
perfectly fiee fiom grit, and stii' it into 5 qts. of lard, 
warmed so as to be stirred easily without melting. Stir 
vigorously until it is smooth and uniform. Then raise the 
heat until the mixture melts. Stir constantly, remove from 
the fire and keep stirring until cold. Apply cold to the axle 
or any other bearing with a brush. If intended for use 
where the axle or bearing is in a warm apartment, as the in- 
terior of mills, etc., 2 ozs. of hard tallow or 1 oz. of bees- 
wax may be used to every 10 lbs. of the mixture. This 
gi'ease is cheaper in use than oil, tallow, or tar, or any com- 
pound of them, and can be sold at a good profit in any 
thickly settled country. 

White Wine Vinegar. — Mash up 20 lbs. raisins, and 
add 10 gals, of water ; let it stand in a warm place for 1 
month, and you will have pure white wine vinegar. The 
raisins may be used a second time the same way. 

Vinegar in Three Days.— Get a quantity of maple, 

beech, or basswood chips or shavings, and soak these in 
good vinegar for two or three days. With these chips you 
will fill a barrel, which has been pierced with a large num- 
ber of inch holes all around the sides for the free admission 
of air among the chips [the more holes in the barrel the bet- 
ter, for the more air the sooner the vinegar will be made] ; 
cut another barrel in two halves, place one half below the 
barrel with the chips, and the other half above it. The top 
tub must have its bottom pierced with a number of gimlet 
holes, in which are placed several threads of twine, to con- 
duct the vinegar evenly over the chips. The liquid drains 
down slowly through the chips and out of a faucet near the 
bottom of the barrel into the lower tub. It should run 
through every four hours, and then be baled or pumped 
back. Directions to make Vinegar from Sugar : Use 1^ 
lbs. to each gal. of water ; of the dregs of molasses barrels, 
use 2 lbs. to each gal. of water ; small beer, lager beer, ale, etc., 



12 manufacturers' department. 

which have become sour, make good vinegar by being re- 
duced with water ; small beer needs but little water, lager 
beer as much water as beer ; to 2 gals, of cider add ^ gal. of 
water ; you can also make excellent vinegar out of the arti- 
ficial cider mentioned below. Use, in every case, soft water 
to make vinegar and use 2 qts yeast to every barrel. It 
makes much quicker if the fluid is slightly lukewarm. Leach 
either of these preparations through the shavings. This 
process should be attended to dui'ing warm weather, or in a 
room where a pretty high temperatiue is kept up, as it will 
not work otherwise. 

Vinegar, Cheap. — ^^^ix 25 gals, of warm rain water, 
with 4 gais. molasses and 1 gal. yeast, and let it ferment ; 
you will soon have the best of vinegar ; keep adding these 
articles in these proportions as the stock is sold. 

Mucilage, Liquid.— Fine clear glue, 1 lb., gum arabic, 
10 ozs., water, 1 qt., melt by heat m a glue kettle or water 
bath ; when entii'eiy melted, add slowly 10 ozs. strong nit- 
ric acid, set off to cool, then bottle, adding in a couple of 
cloves to each bottle. 

Celebrated Hair Restorer.— Take 1 qt. of soft water, 

put into it ^ oz. of sage, steep, cool and strain, then add 
plumbia aceatus 6 di'S., lac sulphur ^ oz., glycerine 1 oz., 
aqua rose 2 ozs. ; apply the same as any ambrosia. It is 
said that this will tui'n gray, light, or red haii* to a dark au- 
burn, makes it soft and glossy, removes dandruff, and is the 
greatest tonic for the head and hak ever known. Does not 
stain the skin. 

Dentrifice, An Excellent. — Take 4 ozs. of soft water 

and 4 ozs. of alcohol, ^ oz. of best English castile soap, put 
the soap into the water and dissolve it, then put 20 drops 
of oil of clove and wintergreen, each, into the alcohol, let 
the oils cut them, then mix all together and it is fit for use. 
Wet your tooth brush in warm water and droj) a few di'ops 
of the dentrifice on the brush and apply to the teeth. This 
T\dll remove tartar, preserves the enamel, hai'dens the gums, 
sweetens the breath, and prevents deca.y. Another, similar 
to this is : Dissolve 2 ozs. white castile soap in 4 ozs. soft 
water, then add 4 ozs. glycerine, 3 ozs. alcohol, and oil of 
clove and wintergreen, of each, 10 drops. Wet the tooth 
B 



manufacturers' department. 13 

brush, drop on a few drops of the above and apply to the 
teeth and gums. 

Colors, A $60 Recipe to Color all.— Take i oz. of 

any colored aniline powder and dissolve in J pt. of jilcohol, 
when the powder is dissolved add 2 ozs. of ammonia, put 
this into warm, soft water, sufficient to well cover the goods, 
to be colored, let the goods remain half an hour, stir often, 
then take out and rinse in warm, soft water, while yet a lit- 
tle damp, press the goods out with a hot iron. You can 
have any shade by adding more or less of the aniline. The 
foregoing recipe is very convenient to have and will be ap- 
preciated by any one who tries it. Why would not this sell 
.Avell in any locality? 

Powder, Fine Tooth. — Powdered orris root 1 oz., Pe- 
ruvian bark 1 oz., prepared chalk 1 oz., myirh ^ oz. 

Chalk. — To make j^repared. Rub 1 lb. chalk with suf- 
ficient water, adding gradually, to make a smooth cream, 
then stir this into a large quantity of water, after the coars- 
er particles have settled, decant the miiky fluid into another 
vessel and allow the chalk to settle, decant the clear water 
and dry the sediment. 

Shampoo Liquor, Fine.— This excellent wash for the 
hair is made by dissolving ^- oz. carbonate of ammonia, and 
1 oz. borax in 1 qt. of water, and adding thereto 2 ozs. gly- 
cerine, 3 qts. New England rum and 1 qt. bay rum. The 
hail', having been moistened with this liquor, is to be 
shampooed with the hand until a slight lather is formed and 
the latter being then washed out with clear water, leaves 
the head clean and the haii* moist and glossy. 

Hair Restorative. — Sugar of lead, borax, and lac sul- 
phur, of each 1 oz., aqua ammonia ^ oz., alcohol 1 gill. 
These articles to stand mixed for 14 hours, then add bay 
rum 1 gill, fine table salt 1 table spoon, soft water 3 pts., 
essence of bergamont 1 oz. This preparation not only gives 
a beautiful gloss, but will cause hair to grow on bald heads, 
arising from all common causes, and turn gray hair to a 
dark color. Manner of Application. — A^^ien the hair is thin 
or bald, make two applications daily, until this amount is 
used up, iinless the haii* has come out sufficiently to satisfy 
you before that time. Work it to the roots of the hair with 
a soft brush or the ends of the fingers, rubbing well each 



±4 MANUFACTURERS DEPARTMENT. 

time. For gray hair one appKcation daily is sufficient. It 
is harmless, and will do all that is claimed for it, does not 
cost only a trifle in comparison with the advertised restora- 
tives of the day, and will be found as good or better than 
most of them. 

Hair Invigorator. — Take bay rum 1 pt., alcohol ^ pt., 
castor oil ^ oz., carbonate of ammonia J oz., tincture of can- 
tharides ^ oz., mix, and shake when used. Use it daily un- 
til the end is attained. 

Another. — Carbonate of ammonia 1 oz. rubbed up in 1 
pt. of sweet oil. Apply daily until the hair stops falling 
out, or is sufficiently grown out. The last is spoken of very 
highly in England, as a producer of hair, " where the hair 
ought to grow," and does not. 

Pens, Handy Water. — Take the best quality of violet 
aniline, reduce to a thick paste with water, then add muci- 
lage and mix thoroughly. Apply the paste thus made to 
the pen and let it dry 12 hours. Any steel pen maybe pre- 
pared m this way. If it is found that the paste after be- 
coming diy does not stick to the pen, as is the case some- 
times, it is because it is too thick ; make a little thinner. 
We keej) m stock the best violet aniline, also a lai'ge stock 
of pens. [See price list.] 

To Remove Grease or Stains from Clothing. — 

Ordinar}^ benzine is as good a grease eradicator as now used. 
Put up in 4 oz. bottles and label it " The Nation's Grease 
Extractor," and sell for 20 to 25 cents. Benzine generally 
costs about 15 cents a gallon. Dip the corks in wax. 

Cough Syrup. — Put l qt., hoarhound to 1 qt. water, 
and boil it down "to a pint, add 2 or 3 sticks of liquorice and 
a tablespoonful of essence of lemon. Take a tablespoonful 
of the syrup 3 times a day, or as often as the cough may be 
troublesome. The above recipe has been sold for $100. 
Several firms are making much money by its manufacture. 

Hair Dressing, Splendid. — Take castor oil 3 ozs., al- 
cohol 2^ ozs., ammonia 1-16 oz., well shaken and mix to- 
gether. Perfume to suit. Bergamont or any other perfume. 
Splendid haii* dressing. 3 oz. bottles, 25 cents. 

Furniture Polish. — Take equal parts of sweet oil and 
vinegar, mix, add 1 pt. gum arable, finely powdered. This 



manufacturers' department. 15 

will make furniture look almost as good as new, and can be 
easily applied, as it requires no rubbing. The bottle should 
be shaken, and the polish poured on a rag and applied to 
the fui'niture. 

Boot and Shoe Blacking.— Ivory black 1^ oz., molas- 
ses 1^ oz., sperm oil 3 drs., strong oil of vitrol 3 drms., 
connnon vinegar ^ pt. Mix the ivory black, molasses and 
vinegar together, then mix the sperm oil and oil of vitrol 
sejDarately, and add them to the other mixture. 

Brilliant Paste Blacking.— ivory black 2 lbs., molasses 
1 lb., olive oil and oil of vitrol, each ^ lb., water to make into 
thin paste. 

Shoes, Varnish for.— Put ^Ib. gum shellac, breaking soap 
in small pieces into a quart bottle or jug. cover it with alco- 
hol, cork it tight and put it on a shelf in a warm place, 
Bhake it well several times a day, then add a piece of cam- 
l)hor as large as a hen's egg, shake it well and in a f cv,- hours 
shake it again and add 1 oz. lampblack, If the a cohol is 
good it will be ready for use in 2 days as it will ail be dis- 
solved. Shake before using. If it gets too thick, add al- 
cohol, pour out 2 or 3 teaspoonfuls in a saucer and apply it 
v/itli a small paint brush. If the materials are all good it 
will dry in 5 minutes, giving a gloss equal to patent leather, 
and will be removed only by wearing off. 

Varnish for Harness.— Take 98 per cent alcohol 1 gal., 
white pine turpentine 1^ lbs., gum shellac 1^ lbs., Venice 
turpentine 1 gill. Let these stand in a jug in the sun or by 
a stove until the gums are dissolved, then add sweet oil 1 
gill, and lampblack 2 ozs., rub the lamp black first with a 
little of the varnish. This varnish is better than the old 
style, from the fact that its polish is as good, and it does 
not crack when the harness is twisted or knocked about. 
If you wish a varnish ior fair leather, make it as above, in a 
clean jug but use no lamp black. The pine turpentine and 
sweet oil make it pliable, yet not sticky. 

Solder. — To adhere to brass or copper. Prepare a sol- 
dering solution in this way : pour a small quantity of mu- 
riatic acid on some zinc filings, so as to completely cover 
the zinc. Let it stand about an hour and then pour off the 
acid, to which add twice its amount of water. By first wet- 



16 manufacturers' department. 

ting the brass or copper with this preparation the solder 
will readily adhere. 

Solder, CommOIl. — Put into a crucible 2 lbs. of lead and 
when mcxted tliiow in 1 lb. of tin. This alloy is that gen- 
erally known by the name of solder. When heated by a 
hot iron and applied to tinned u'on with powdered rosin, it 
acts as a cement or solder. 

Tempering Steel. — For tempering many kinds of tools, 
the steel is first hardened by heating it to a cherry red, and 
plunging it into cold water. Afterward the temper is di'awn 
by moderately heating the steel again. Different degrees of 
hardness are requu'ed for different purposes, and the degree 
of heat for each of these, with the corresponding color, will 
be found in the annexed table : 

Very pale straw color, 430^ — ihe temper requii'ed for lan- 
cets. 

A shade 6i darker yellow, 450*^ — for razors and siugical 
instruments. 

Darker straw yellow, 470° — for pen knives. 

Still darker yellow, 490*^ — chisels for cutting u'on. 

A brown yellow, 500° — axes and plane irons. 

Yellow, slightly tinged with purple, 520° — table knives 
and watch springs. 

A Valuable Secret. — P^t 8 silver shillings into 2 ozs. 
of nitric acid. When the silver disappears, throw into it a 
pint of water and 4 ozs. of common salt. The salt will 
throw down a powder, which is pure silver. Now decant off 
the water and repeat the same washings till all the effects 
of the salt shall have disappeared. Now add to this white 
powder 2 ozs. of cyanide of potassium, and 3 ozs. of hypo- 
sulphate of soda. Now add to this 2 qts. of pui'e rain water, 
and your silver mixture is complete. Now you can do, with 
the aid of this mixture, all sorts of plating — watch chains, 
rings, medals, watches, ornaments, steel, iron and German 
silver goods of every description, as spoons, spectacles, etc. 
Hang any of these articles in the solution, suspended at the 
end of a strip of lead, or you can immerse the article and 
boil it 10 or 20 minutes, according to the thickness of the 
silvering that you desu-e. If the articles to be plated are 
clean, a pure and durable silver surface will be the result. 

A New Alloy of Copper Resembling Gold, which is 



manufacturers' department. 17 

known as '' oroide " of gold, is composed of 100 parts [by 
weight] of pure copper, 17 of zinc, 6 of common magnesia, 
1-20 sal ammoniac, 1-80 quicklime and tartar. 

Fumes. — The fumes of lead will make all metals mallea- 
ble, while the fumes of mercury and arsenic will make all 
metals brittle. 

German Silver. — German silver is an alloy of nickel 
with copper or zinc, contaming in 100 parts 50 of copper, 30 
of zinc, and 20 of nickel. This makes the most valuable 
composition known as German 8i' ver. 

Soap, Soft. — Take white bar soap 4 lbs., cut it fine and 
dissolve by heating in soft water, 4 gals., adding sal coda 1 lb. 
AMien all is dissolved and well mixed, it is done. This soap 
can be made thicker or thinner by using more or less water, 
as you may think best after once making it. Even in com- 
mon soft soap, if this amount of sal soda is jDut into that 
number of gallons, washing will be done much easier, and 
the soap will more than compensate for the expense and 
trouble of the addition. 

Soap, Chemical,— [For taking oil, grease, etc., from 
cloth, j Take 5 lbs. castile soap, cut fine, 1 pt. alcohol, 1 pt. 
soft water, 2 ozs. aquafortis, 1^ ozs. lampblack, 2 ozs. salt- 
petre, 3 ozs. potash, 1 oz. camphor, and 4 ozs cimiamon, in 
powder. First dissolve the soap, potash and saltpetre, by 
boiling, then add all the other articles, and continue to stir 
until it cools, then pour into a box and let it stand 24 hoiu's 
and cut into cakes. 

Soap, Genuine Erasive.— 2 lbs. of good castile soap, i 

lb. of carbonate of potash, dissolve in ^ pt. of hot water. 
Cut the soap in thin slices, and boil the soap with the pot- 
ash until it is thick enough to mould in cakes ; also add al- 
cohol ^ oz., camphor ^ oz., hartshorn ^ oz, ; color with:^ oz. 
of pulverized charcoal. 

Soap, Hard White.— Fresh slaked lime, sal soda, and 
taiiow, Of each 2 lbs, dissolve the soda in 1 gal. boiling soft 
water ; now mix in the lime, stiiTing occasionally for a few 
hours, after which let it settle, pouring off the clear liquor 
and boiling the tallow therein until it is ail dissolved, cool 
it irr a flat box or pan, and cut into bars or cakes as pre- 
ferred. It can be flavored with sassafras oil by stirring it 
in when icool. 



18 manufacturers' department. 

Soap, Labor Saving. — Take 2 lbs of sal soda, 2 lbs. of 
yellow bar soap, and 10 qts. of water. Cut the soap in thin 
slices, and boil together for 2 hours, strain and it will be lit 
for use. Put the clothes in soak the night before you wash 
and to every pail of water in which you boil them, add 1 lb. 
of soap. They will need no rubbing ; merely rinse them 
out and they will be perfectly clean and white. 

Soap. — [To make hard from soft.] Take 7 lbs. of good 
soft soap, 4 lbs. sal soda, 2 ozs. borax, 1 oz. hartshorn, ^ lb. 
of resin, to be dissolved in 22 qts. of water, and boiled about 
20 minutes. 

Soap, Transparent.— Take nice yellow bar soap 6 lbs., 
cut it thin and put into a brass, tin, or copper kettle, with 
alcohol, ^ gal., heating gradually over a slow fire, stirring 
until all is dissolved, then add 1 oz. of sassafras essence, 
and stir until well mixed, now pour it into pans about 1^ 
ins. deep, and when cold cut into square bars, the length or 
width of the pan, as desired. This gives you a nice toilet 
soap for a trifling expense, and Avhen fully di-y is very trans- 
parent. 

Soap, Shaving. — Take the best white bar soap and shave 
up fine, add just a httle water and dissolve by gentle heat, 
add to each pound of soap 2 ozs. of purified carbonate of 
potash, 1 oz. of aqua ammonia. Stir well and pour J of an 
inch deep in flat tins, lay off into squares of 1^ ins., wrap in 
tinfoil and retail for 10 cents. 

Grease Extractor. — The same as the shaving soap only 
leave out the potash and add 3 ozs. of the ammonia instead, 
•1 ozs. in all, using less water. Put up and sell the 
name. 

Red Sealing Wax. — Purchase 4 lbs. shellac, 1^ lbs. Ven- 
ice turpentine, 3 lbs. finest cinnabar, and add 4 ozs. 
Venetian ; mix the whole well together and melt over a very 
slow fire. Pour it on a thick, smooth glass, or any other 
flat, smooth surface, and. make it into 3, 6 or 10 cent sticks. 

Black Sealing "Wax. — Pmchase the best black resin 
3 lbs., beeswax^ lb., finely powdered ivory black 1 lb. Melt 
the whole together over a slow fire and make it into sticks. 

Liquid for forcing the Beard.— Cologne, 2 ozs., liquid 

hartshorn 1 dr., tincture cantharides, 2 drs., oil rosemary 12 



manufacturers' department. 19 

drops, lavender 12 drops. Apply to the face daily and await 
results. Said to be reliable. 

Mustache, How to Raise.— Tincture of benzoin com- 
pound 2 di'S., tincture of Spanish flies 2 drs., castor oil 6 ozs., 
oil bergamont 1 dr., oil of verbena 15 drops, strong alcohol 
9 ozs. Cu'culation should be stimulated first by friction 
with a rough towel. Apply to the whiskers and mustache 
morning and evening. 

Flavor for Cigar Makers.— Take 2 ozs, Tonqua beans, 
and 1 oz., cinnamon, bruise and pulverize them to a powder, 
and put them imto 1 pt., Sant^ Cruz rum, let it stand for a 
few days to macerate, stir all together and with this liquid 
sprinkle your common or inferior tobacco. Dry out of the 
sun, and the flavor will be imequaled. 

Tobacco, To Flavor. — This is done by means of a inix- 
ture of 1 part each of lemon peel, orange peel, figs, corrian- 
der seed and sassafras, ^ pai t each of eiderflowers, elder- 
berries, and cinnamon, 2 parts of saltpetre, 3 of salt, and 4 
of sugar. This mixture must be digested in 50 parts of 
water, and before applying it flavor with an alcoholic solu- 
tion of gum benzoin, mastic and myrrh. It is said that this 
decoction gives a flavor to common leaves resembling Porto 
Rico, but to this end the leaves must be well dried, about a 
year old, well permeated with the preparation, kept in a 
pile for 8 days, turned daily, and finally dried. 

Wine, Apple. — Pure cider made from sound, dry ap- 
ples, as it runs from the press. Put 60 lbs. of brown sugar 
into 15 gals, of the cider and let it dissolve, then put the 
mixture into a clean barrel and fill the barrel up to within 
2 gals, of being full with clean cider ; put the cask in a cool 
place, leaving the bung out 48 hours, then put in the bung 
with a small vent, until fermentation wholly ceases, and 
bung up tight, and, in 1 year, the wine will be fit for use. 
This wine repuires no racking ; the longer it stands upon 
the lees the better. 

Wine, Cherry. — Pick and press out the juice of good 
cherries, white or black hearts, or may dukes, without break- 
ing the stones. [ This wine is much improved by adding 
rasps, and red currants ; an addition of black currants caus- 
es it to resemble port]. To every gal. put 2 lbs. of fine 



20 manufacturers' department. 

' loaf sugar. Put in a cask till fei mentation ceases, stop it 
close. In 3 or 4 months, bottle it, and in 5 or 6 weeks it 
will be fit to drink. 

Wine, Currant. — Gather the currants when ripe, strip 
them and squeeze out the juice ; to 1 gal. of the juice put 
2 gals, of cold water and ^A spoonfuls of yeast ; let it fer- 
ment 2 days; stiain thiough a hair sieve, and to every gal. 
of Jiquor add 3 lbs. of loaf sugar, stir it well together, put 
it in a good cask, to every 10 gals, of wine put in 1 qt. bran- 
dy, close well up and let it stand 4 months, then bottle it ; 
a few raspberries will improve the flavor. 

"Wine, Blackberry. — Gather the fruit when ripe, on a 
diy day. Put into a vessel, with the head out, and a tap 
fitted near the bottom ; pour on boiling water to cover it. 
Mash the berries with your hands, and let them stand cov- 
ered till the pulp rises to the top and forms a crust, in 3 or 
4 days. Then di^aw off the fluid into another vessel, and to 
every gal. add 1 lb. of sugar; mix well, and put it into a 
cask, to work for a week or 10 days, and throw off any re- 
maining lees, keeping the cask well filled, pai'ticularly at the 
commencement. When working has ceased, bung it down ; 
after 6 to 12 months it may be bottled. 

To make a wine equal to port, take ripe blackbemes, press 
the juice from them, let it stand 36 hours to ferment [light- 
ly covered] and skim well, then to every gal. of juice add 1 
qt. of water and 3 lbs. of sugar, let it stand in an open ves- 
sel 24 hours. Strain and barrel it, let it stand 6 months, 
then bottle and cork close. It improves by age. 

Wine, Port. — Fully ripe wild grapes 2 bus., best alco- 
hol 3 gals., sugar 25 lbs., water to fill a barrel. Mash the 
grapes without breaking the seed, then put them into a bai'- 
lel with the sugar and alcohol, and fill up with rain water, 
and let it lie a few weeks in the sun, or if the weather has 
become cold, in a warm place, then in the cellar until sprmg, 
then rack off and bottle or place in perfectly clean kegs or 
barrels, and you have a better article than nine-tenths of 
what is represented as imported port. 

Another recipe for port wine is : Worked cider 42 gals., 
good port wine 12 gals., good brandy 3 gals., j^ure spiiis G 
gals., mix. Elderberries and aloes, and the fruit of the 



manufacturers' department. 21 

black haw make a fine purple color for wines, or use burnt 
sugar. 

Wines, Coloring: for.— ^Vhite sugar l lb., water 1 gill, 
pot into an iron kett.e, let boil, and burn to a red black, and 
thick, remove from the fire and add a little hot water to 
keep it from hardening as it coois, then bottle for use. Any 
of the foregoing wines can be colored with this, as desired, 
but for family use I never use any color. 

Whisky, Old Bourbon.— To 40 gals, spirits add 5 

gals, good 'bourbon whisky, spirits of nitre 2 ozs., fusil oil 
from corn 2 ozs., put in 1 qt. alcoho^; stand 4 days. 

Whisky, Monongahela.— Common whisky 36 gals., 
dried peacnes 2 qts., rye, burnt and ground as coflfee 
1 qt., cinnamon, cloves, allspice, bruised, loz., each, loaf 
sugar 5 lbs., sweet spiiits of nitre 2 ozs., put these in 4 
gals, pure spirits, shake every day for a week, then di'aw 
ofi*, and add the whole to 36 gals, of whisky. 

Whisky, Old Rye. — Take dried peaches ^ pk. bake, 
scorch and roast them in a stove, but do not burn, bruise 
and put them in a woolen pointed bag, and leach good com- 
mon whisky over them twice, slowly — this for 1 barrel — add 
afterward 12 drops aqua ammonia to each barrel. With age 
you will have whisky equal to " old rye." 

Whisky, Irish or Scotch.— Take 40 gals, proof spirits, 

add 60 drops of creosote, dissolved in 1 qt. of alcohol, 2 
ozs. acetic acid, 1 lb. loaf sugar. Stand 48 hours. 

W^hisky. — To neutralize to make various Liquors. To 
40 gals, of whisky, add 1^ lbs. unslaked lime, J lb. alum, and 
^ pt. spirits of nitre. Stand 24 hours and draw it off. 

Rum, St. Croix. — To 40 gals. p. or n. spmts, add 2 
gals. St. Croix rum, 2 ozs. acetic acid, 1^ ozs. butyric acid, 
3 lbs. loaf sugar. 

Rum, Jamaica. — To 45 gals. New England rum, add 5 
gals. Jamaica rum, 2 ozs. butyric ether, ^ oz. oil of caraway, 
cut with alcohol; 95 per cent. Color with sugar coloring. 

No. 2. — Another way is — To 36 gals, pure spiiits, add 1 
gal. Jamaica Bum, 3 ozs. butyric ether, 3 ozs. acetic ether, 
^ gal. sugar syrup. Mix the ethers and acid with the Ja- 
maica rum and stir it well in the spiiit. Color Avith bui'nt 
sugar coloring. 



22 MANUFACTUBEBS' DEPARTMENT. 

Rum, Santa-Cruz.— To 50 gals, pure proof spirits, add 
5 gals. Santa-Cruz rum, 5 lbs. refined sugar, in ^ gal. water, 
3 ozs., butyric acid, 2 ozs. acetic ether. Color if necessary. 

Rum, Pine- Apple.— To 5Q gals, rum, made by the fruit 
method, add 25 pine apples, sliced, and 8 lbs. white sugar. 
Let it stand 2 weeks before di'awing off. 

Rum, Shrub. — Tartaric acid 5 lbs., pale sugar 100 lbs., 
oil lemon 4 drs., oil orange 5 drs.; put them mto a large 
cask [80 gals.] and add water 10 gals. Rummage until the 
water and sugar are dissolved, then add rum [proof] 2() 
gals., water to make up 55 gals, in all, coloring 1 qt. or more. 
Fine with 12 eggs. The addition of 12 sliced oranges will 
improve the flavor. 

Brandy, Blackberry.— Take 10 gals, of brandy, and 
use 5 qts. nice ripe blackberries mashed, macerate the ber- 
ries in the liquor for 10 days, then strain off and add 1 oz. 
sugar to each gal. If strawbemes are used, work the same 
proportions with only half the quantity of sugar. 

Brandy, French.— Pure spirit l gal., best French 
brandy, or any you wish to imitate, 1 qt., loaf sugar 2 ozs., 
sweet spiiits of nitre, ^ oz., a few drops of tincture catechu 
or oak bark to roughen the taste if desu'ed, and color to 
suit. 

Brandy, Cherry.— Good whisky 10 gals, wild black 
cherries 5 qts., well biniised with stones broken, common al- 
monds, shelled, 1 lb., white sugar, cinnamon, cloves and 
nutmeg, well bruised, of each ^ oz., mix and let stand 12 
days, and draw off. This, with the addition of 2 gals., bran- 
dy, makes the most superior cherry brandy. 

Brandy, Cognac— To every 10 gals, of pure spirits add 
2 qts. New England rum, or 1 qt. Jamaica rum, and from 30 
to 40 drops of oil cognac, cut in | pt. alcohol, and color 
wdth burnt sugar to suit. 

Gin, Holland. — To 100 gals, of rectified spii'its add 
[after you have cut the oils well] l^ozs. of the oil of Eng- 
lish juniper, -^ oz. of angelica essence, ^ oz. of the oil of co- 
riander, and I- oz. oil of caraway, put this into the rectified 
spii'it and rummage Avell. This is strong gin. To make 
this UP, as it is called by the trade, add 45 lbs. of loaf sugar 
dissolved, then rummage the whole together with 4 ozs. 
roche alum. For finings, add 4 ozs. salts of tartai'. 



MANUFACTUREKS' DEPARTMENT. 23 

No. 2. To 40 gals, of neutral spirits, add 2 ozs. spirits 
nitre, 4 lbs. of loaf sugar 1 oz. oil jumper, J oz. oil caraway. 
The jumper and caraway to be first cut in a quart of alco- 
hol, stand 24 hours. 

To Reduce Holland Gin. — To 25 gals, pure Holland gin, 
add 25 gals, pure French spii'it, \ gal. of white sugar syrup, 
mix thoroughly. 

Gin, Cordial. — Of the oil of bitter almonds, vitrol, tur- 
pentine, and juniper \ dr. each, kill the oils in spuits of 
wine, 15 gals, of clean, rectified proof spirits, to which add 
1 dr. of coriander seeds, 1 di*. of pulverized orris root, \ pt. 
of elderflower water, with 10 lbs. of sugar and 5 gals, of 
water or liquor. 

Gin, £nglisll. — Plain malt spirit, 100 gals., spirits of 
tui'pentine 1 pt., bay salt 7 lbs. Mix and distil. The dif- 
ference in the flavor of gin is produced by varying the pro- 
portion of turpentine, and by occasionally adding a small 
quantity of juniper berries. 

Beer, Root. — For lO gals, beer, take 3 lbs. common bur- 
dock root, or 1 oz. essence of sasafras, \ lb. good hops, 1 
pt. corn, roasted brown. Boil the whole in 6 gals, pure 
water until the strength of the materials is obtained, strain 
while hot into a keg, adding enough cold water to make 10 
gals. When nearly cold, add clean molasses or syrup until 
palatable, not sickishly sweet. Add also as much fresh yeast 
as will raise a batch of 8 loaves of bread. Place the keg in 
a cellar or other cool place, and in 48 hours you will have a 
keg of first rate, sparkling root beer. 

No. 2. — For each gallon of water to be used, take hops, 
burdock, yellow dock, sarsaparilla, dandelion, and spikenard, 
roots, bruised, of each \ oz., boil about 20 minutes, and 
strain while hot, add 8 or 10 drops of oils of spruce and 
sasafras, mixed in equal proportions, when cool enough not 
to scald your hand, put in 2 or 3 table spoons of yeast, mo- 
lasses f pt., or white sugar \ lb., gives it about the right 
sweetness. 

Beer, Superior Ginger. — 10 lbs., of sugar, 9 ozs. of 

lemon juice, ^ lb. of honey, 11 ozs. bruised ginger root, 9 
gals, water, 3 pts. yeast. Boil the ginger \ hour in a gal. of 
water, then add the rest of the water and the other ingre- 
dients, and strain it when cold. Add the white of an ^^^ 



24 manufacturers' department. 

beaten, and ^ oz. erssence of lemon. Let it stand 4 days, 
then bottle, and it Aviil keep many months. 

Beer, Spruce. — Take of the essence of spruce ^ pt., 
bruised pimento and ginger, of each 4 ozs., water 3 gals. 
Boil 5 or 10 minutes, then strain and add 11 gals, of wa-rm 
water, 1 pt. yeast and G pts. of molasses. Allow the mix- 
ture to ferment for 24 hours. 

To cure Ropy Beer. — Put a handful or two of tiou]-, 

and the same quantity of hops, with a little powdered a-^um, 
into the beer and rummage well. 

Beer, Hop. — Hops G ozs., molasses 5 qts., boil the hops 
until the strength is out, strain them into a 30-gal. barrel, 
add the molasses and 1 teacupful of yeast and fill up with 
water, shake it well and leave the bung out till fermented, 
which will be in about 24 hours. Bung up, and it will be 
fit for use in about 3 days. 

To give Beer the appearance of Age!— Add a few 

handfuls of pickled cucumbers and Seville oranges, both 
chopped up. This is said to make malt liquor appeal* 6 
months older than it really is. 

A cure for Drunkenness. — Sulphate of iron 5 grs.> 

magnesia 10 grs., peppermint water 11 di'S. spirits of nut- 
meg 1 di'. One tablespoonful twice a day. This prepara- 
tion acts as a tonic and stimulant, and so partially supplies 
the place of the accustomed liquor, and prevents that abso- 
lute physical and moral prostration that follows a sudden 
breaking off from the use of stimulating drinks. 

A perfect cure for Drunkenness.— Bayberry bark 

2 lbs., hemlock bark 1 lb., ginger root 1 lb., cayenne pepper 
2 ozs., cloves 2 ozs., all finely prdverized and well mixed. 
Dose . ^ tea spoonful and a spoonful of sugar in a tea cup, 
which fill half full of boiling water. Let it stand a few 
minutes and fill the cup with milk. If no milk is to be ob- 
tained fill up the cup with hot water. Let those who are 
accustomed to the excessive use of ardent spirits, and who 
wish to stop the j)ractice, I say, let such have a cup of this 
tea made as above directed, and drink a part of it immedi- 
ately on rising in the morning, and the balance just before 
meal time, keeping entu'ely away from the places of tempt- 
ation, they will find a warm, healthy glow spreading from 
3 D 



manufacturers' department. 25 

the stomach over the whole system, with a desire for food 
instead of " rot-gut." Follow this vip faithfully, 2 or 3 timer, 
daily, or whenever the craving begins for the accustomed 
stimulus, for a few days or weeks, if necessary, and it will 
be found that the cayenne, which is the purest stimulant in 
the whole materia medica, with its assistant, the bayberry, 
which stimulate without an after prostrcition, have gradu- 
ally sujjplied and satisfied the previous false appetite or 
cravings of the stomach ; whilst the combination has to7ied, 
up the stomach, together with the whole system, and again 
YOU FIND YOURSELF A MAN. But remiember, oh, remember! 
your only safety is in keepincj entirely away from places 
where Intoxicating spirits are kept or sold ! 

Solid Candles from Lard.— Dissolve J lb. alum, and 
^ lb. saltpetre in ^ pt. water on a slow fire, then take 3 lbs. 
of lard, cut into small pieces, and put into the pot with this 
solution, stuTing it constantly over a very moderate fire un- 
til the lard is all dissolved, then let it simmer until ail steam 
ceases to rise, and remove it at once from the fire. If you 
leave it too long it will get discolored. These candles are 
harder and better than tallow. 

Washing Made Easy.— To save yom- linen and your 
labor pour on ^ lb. of soda, 2 qts. of boiling water in an 
earthenware pan, take \ lb. soap, shred fine, put it into a 
saucepan with 2 qts. of cold water, stand it on a fire till it 
boils, and when perfectly dissolved and boiling add it to the 
former. Mix it well, and let it stand till cold, when it has 
the appearance of a strong jelly. Let your linen be soaked 
in water, the seams and any other dirty pait rubbed in the 
usual way, and remain till the following morning. Get your 
wash boiler ready and add to the water about 1 pt. basin 
full. ^\'lien lukewarm put m your linen and allow it to boil 
20 minutes. Rinse it in the usual way, and that is all that 
is necessary to get it clean and to keep it in good color. 
The above recipe is invaluable to housekeepers. Give it a 
trial. 

Butter, To cure.— Take 2 parts of fine salt, 1 part loaf 
sugar, 1 part saltpetre, mix completely. Use 1 oz. of this 
mixture to each pound of butter, work well. Bury your 
butter firkins in the earth in your cellar bottom, tops nearly 
level with the ground, or store away in a very cool place, 



26 manufacturers' department. 

covering the butter with a clean cloth and a strong brine on 
the top, and it will keep 2 years if desired. 

Butter, To Keep during hot weather.— A simple 

mode of keeping butter in wai^m weather is to invert a large 
crock of earthern, or a flower pot if need be [varying with 
the size of the vessel containing the butter,] over the dish 
or firkin in which the butter is held. The porousness of the 
earthenwai'e will keep the butter cool, and all the more so 
if the pot be wrapped in a wet cloth, with a little water in 
the dish with the butter. Not the porosity of the earthen- 
ware, but the rapid absorption of heat by external evapora- 
tion, causes the butter to become hard. 

Rats and Mice, paste to destroy.— Melt 1 lb. of lard, 

with a very gentle heat, in a large mouthed bottle or other 
vessel plunged into warm water, then add ^ oz. of phos- 
phorous, and 1 pt. of proof spirit, cork the bottle securely, 
and as it cools shake it frequently, so as to mix the phos- 
phorous uniformly ; when cold, poui' oif the spmt [which 
may be preserved for the same purpose,] and thicken the 
mixture with flour. Small portions of this paste may be 
placed near the rat holes, and being luminous in the dark it 
attracts them, is eaten greedily, and is certainly fatal. Put 
it up in small tin boxes and sell at 25 cents each. 

Cider without Apples. — Water 1 gal., common sugar 
1 lb., tartaric acid ^ oz., yeast 1 tablespoonful, shake well, 
make in the evening and it mil be fit to use the next day. 

Soda Syrups. — Loaf or crushed sugar, 8 lbs., pure water 
1 gal., gum arable 2 ozs., mix in a brass or copper kettle. 
Boil until the gum is dissolved, then skim and strain through 
white flannel, after which add tartaric acid 5^ ozs., dissolve 
in hot water ; to flavor, use extract of lemon, orange, vanilla, 
rose, sarsaparilla, strawberry, etc., etc., ^ oz., or to your 
taste. If you use juice of lemon, add 2^ lbs. of sugar to 1 
pt., you do not need any tartaric acid with it; now use 2 
tablespoonfuls of syrup to J of a tumbler of water, and J 
teaspoonful of super carbonate of soda, made fine ; drink 
quick. For soda fountains 1 oz. of super carbonate of soda 
is used to 1 gal. of water. For charged fountains no acids 
ai'e needed in the syrups. 

Soap; Friction. — 1 lb. brown soap, 2 lbs. fine white 



MANUFACTUREKS' DEPARTMENT. 27 

sand. Put in a vessel and heat all together. Mold in small 
cakes. Pays well. 

Tinctures ai*e made with 1 oz. of gum, root, or bark, 
etc., dried, to each pt. of proof spirits, and let it stand 1 
week and filter. 

— Essences are made with 1 oz. of any given oil added to 1 
pt. alcohol. Peppermint is colored with tincture turmeic ; 
cinnamon with tincture red sanders ; wintergreen with 
tincture kino. 

Lightning Ink Eraser.— Put 1 lb. chloride of lime 

in 1 gal. of water, let it stand over night, then add 6 ozs. 
acetic acid. Keep it in a jug corked tight, so as to exclude 
the ail'. 

Travelers' Ink. — White blotting paper is saturated 
with aniline black, and several sheets are pasted together, 
so as to form a thick pad. When required for use a small 
piece is torn off and covered with a little water. The black 
liquid which dissolves out is a good writing ink. A square 
inch of paper will produce enough ink to last for a consid- 
erable writing, and a few pads would be all that an explor- 
ing party need carry with them. As water is always avail- 
able the ink is readily made. This is a perfectly original and 
new recipe. Any enterprising man can make a large income 
out of its manufacture. 

Celebrated Washing Mixture.— Dissolve ^ lb. soda 

in 1 gal. boiling water, ana pour upon it ^ lb. of lime. After 
this has settled, cut up 10 ozs. of common bar soap, and 
strain the solution upon it, and mix perfectly. Great care 
must be taken that no particles of lime are poured upon the 
soap. Prepare the mixture the evening before washing. 
Directions : To 10 gals, of water add the above preparation 
when the water is boiling, and put the clothes in while boil- 
ing. Each lot of linen must boil ^hotlr, and the same liquid 
w2l answer for 3 batches of clothes. The white clothes 
must be put in soak over night, and if the collars and wrist- 
bands are soaped and rubbed slightly, so much the better. 
Clean, cold water may be used for rinsing. Some prefer 
boiling them for a few moments in clean bluing water, and 
afterwards rinse in cold water. The clothes may not ap- 
pear perfectly white while wet but when dry will be clear 
white. 



28 manufacturers' depaktment. 

Hair, To prevent Gray. — A^^en the haii- begins to 

change color, the use of the following pomade has a bene- 
ficial effect in preventing the disease extending, and has 
the character of even restoring the color of the hair in many 
instances : lard 4 ozs., spermaceti 4 di'S., oxide of bismuth 
4 drs. Melt the lard and spermaceti together, and when 
getting cold stii* in the bismuth ; to this can be added any- 
kind of perfume, according to choice. It should be used 
whenever the hair requires dressing. It must not be imag- 
ined that any good effect speedily results, it is in general a 
long time taking place, the change being very gradual. 

Cologne "Water, Superior.— Alcohol 1 gal., add oil of 

cloves, lemon, nutmeg, and bergamont, each, 1 dr., oilneroli 
3^ drs., 7 drops of oils of rosemary, lavender and cassia, ^ 
pt. of spmts of nitre, ^ pt. of elder flower water. Let it 
stand a day or two, then take a cullender and at the bottom 
Jay a piece of white cloth, and fill it up, ^ of white sand, and 
filter through it. 

Champagne, American.— Good cider [crab apple 
cider is the best,] 7 gals., best fourth proof brandy 1 qt., 
genuine champagne wine 5 pts., milk 1 gal., bitartrate of 
potassa 2 ozs. Mix, let stand a short time, bottle while fer- 
menting. An excellent imitation. 

Champagne, British. — Loaf sugar 56 lbs., brown 
sugar, pale, 48 lbs., water, warm, 45 gals., white tartar 4 
ozs., mix and at a proper temperature add yeast 1 qt., and 
afterward sweet cider 5 gals, bruised wild cherries 14 or 15 
ozs., pale spmts 1 gal., orris powder J oz., bottle while fer- 
menting. 

Champagne Cider- — To make for 4 cents a gallon. 
Take 5 gais. lukewarm water, add 1 gal. common molasses, 
3 lbs. of brown sugar, 1 gal. of vinegar, 1 gal. of yeast, J 
lb. tartaric acid. Let all stand in the warm water, to dis- 
solve, 1 hour, then add cold water. Let stand 48 hours to 
work, with bung out. This makes 42 gals. In ail cases 
the barrel should be full. To keep for a length of time add 

1 lb. of mustard. Bottle and seal it well. 

French Polish for Boots and Shoes'.— Mix together 

2 pts. of the best vinegar and 1 pt. of w^ater, stii' into it J 
lb. glue, broken up, ^ lb. of logwood chips, J oz. finely pow- 
dered indigo, i oz. of the best soft soap, and J oz. of isin- 



manufacturers' department. 29 

glass. Put the mixture over the fire and let it boil 10 or 15 
minutes. Then strain the liquid and bottle and cork it. 
When cold it is fit for use. The polish should be applied 
with a clean sponge. 

Tanning Fur and other Skins.— Fifty dollar recipe. 

Remove the legs and other useless parts, and soak the skin 
soft, then remove the flesh substances and soak in warm 
water for an hour, now take for each skin, borax, saltpetre, 
and giauber salt, of each ^oz., and dissolve or wet with soft 
water sufficiently to allow it to be spread on the flesh side 
of the skin. Put it on with a brush, thickest in the center 
or thickest part of the skin, and double the skin together, 
flesh side in, keeping it in a cool place for 24 hours, not al- 
lowing it to freeze, however. 

Second. — Wash the skin clean and then take sal soda 1 
oz., borax ^ oz., refined soap 2 ozs., [Colgate's white soap is 
recommended as the best, but our " AVhite Hard Soap " is 
the same quality ;] melt them slowly together, being careful 
not to allow them to boil, and apply the mixture to the flesh 
side as at first — roll up again and keep in a warm place for 
24 houis. 

Third. — Wash the skin clean, as above, and have salera- 
tus, 2 ozs., dissolved in hot rain water, sufficient to well sat- 
urate the skin, then take alum 4 ozs, salt 8 ozs., and dis- 
solve also in hot rain water ; when sufficiently cool to allow 
the handling of it without scalding, put in the skia for 12 
hours, then wring out the water and hang up for 12 hours 
more to dry. Repeat this last soaking and drying from 2 to 
4 times, according to the desired softness of the skins when 
finished. 

Lastly. — Finish by pulling, working, etc., and finally by 
rubbing with a piece of pumice stone and fine sand paper. 
This works admirably on sheep skins as well as on fur skins, 
dog, cat, or wolf skins, also makmg a durable leather, well 
adapted to washing. A man in^our county ):>aid 650 for this 
recipe, and has made his money out of it many times. It 
is very valuable. 

Candy, Common Twist. — Boil 3 lbs. of common sugar 

and 1 pt. of water over a slow fire for ^ hour, without skim- 
ming. WTien boiled enough, take it otf, rub the hands over 
with butter ; take that which is a little cooled and pull it as 



30 MANUFACTUREKS' DEPARTMENT. 

you would molasses candy, until it is white, then twist or 
braid it and cut it up in strips. 

Lozenges, Fine Peppermint. — Best powdered white 

sugar 7 lbs., puie starch 1 lb., oil of peppermint to flavor. 
Mix with mucilage. 

Candy, Molasses. — Boil molasses over a moderately 
hot fire, stiiTing constantly. When you think it is done, 
drop a little on a plate, and if sufficiently boiled it will be 
hard. Add a small quantity of vinegar to render it brittle 
and any flavoring ingredient you prefer. Pour in buttered 
tin pans. If nuts are to be added, strew them in the pans 
before pouring out the candy. 

Candy, Fig. — Take 1 lb. of sugar and 1 pt. of water, 
set over a slow fire. WTien done add a few drops of vinegar 
and a lump of butter, and pour into pans in which split tigs 
are laid. 

Candy, Kaisin. — Can be made in the same manner, sub- 
stituting stoned raisins for the figs. Common molasses 
candy is very nice with all kinds of nuts added. 

Candy, Common Lemon. — Take 3 lbs. coarse brown 

sugar, to it add 3 teacupfuls of water, and set over a slow 
fire for ^ hour, put to it a little gum arabic dissolved in hot 
water ; this is to clear it. Continue to take off the scum as 
long as any rises. When perfectly clear, try it by dipping 
a pipe stem first into it and then into cold water, or by 
taking a spoonful of it into a saucer, if done, it will snap 
like glass. Flavor with essence of lemon and cut it into 
sticks. 

Candy, Peppermint, Rose or Horehound.— They 

may be made as lemon candy. Flavor with essence of rose 
or peppermint or finely powdered horehound. Pour it out 
in a buttered paper, placed in a square tin pan. 

Sheep Skins, To Color. — Unslaked lime and litharge 
equal parts, mixed to a thin paste with water will color buft* 
— several coats of it will make it a dark brown ; by adding 
a little ammonia and nitrate of silver a fine black is pro- 
duced. Terra japonica will impart a "tan color" to wool, 
and the red shade is deepened by sponging with a solution 
of lime and water, using a strong solution of alum water to 
" set " the colors ; 1 part crystallized nitrate silver, 8 parts 



manufacturers' department. 31 

carbonate ammonia, and 1^ parts of soft water dyes brown ; 
every additional coat darkens the color until a biack is ob- 
tained. 

Honey, Domestic. — Coffee sugar 10 lbs., water 3 lbs., 
cream tartar 2 ozs., strong vinegar 2 tablespoons, the white 
of 1 egg well beaten, bees' honey ^ lb., Lubin's extract of 
honeysuckle 10 diops. First put the sugar and water into 
a suitable kettle and place upon the fire, and when lukewarm 
stir in the cream tartar, and vinegar, then continue to add 
the egg, and when the sugar is nearly melted put in the 
honey and stir until it comes to a boil, take it off, let it ^tand 
a few minutes, then strain, adding the extract of honey- 
suckle last, let stand over night and it is leady for use. 
This resembles candied honey, and is a nice thing. 

Baking Powder, Excellent.— Many large fortunes 

have been made in this country and England by the manu- 
facture and sale of baking powders. These powders are 
specially well adapted to all the western paits of our coun- 
try, where people must bake often in a huiiy, and always 
without the means that are to be had in the east ; and not- 
withstanding the many objections laibed against the use of 
anything but yeast as a rising, these po\^aeis, if properly 
made, are perfectly wholesome. It cniy lequiies that the 
powders should be made of pme mateiial, exactly as laid 
down in the recipe. It is very true that the competition as 
to price tempts manufacturers to cheapen the stuff' in their 
powders until the bread baked from them tastes as if it was 
made from soap. But a good article will acquire a reputa- 
tion which will secure it a steady and pi ofitable sale. Eeci- 
PE : Take 1 lb. tartaric iacid in crystals, IJ lbs. of bi-carbon- 
ate of soda and 1^ lbs. of potato starch. Each must be 
powdered separately, well dried by a slow heat, well mixed 
through p, sieve. Pack hard in tinfoil, tin or paj)er glazed 
on the outside. The tartaric acid and bi-caibonate of soda 
can of course be bought cheaper of wholesale druggists 
than you can make them unless you are doing things on a 
very large scale, but potato starch any one can make ; it is 
only necessary to peel the potatoes and to grate them up 
fine into vessels of water, to let them settle, pour off* the 
water and make the settlings in balls and to dry them. 
With these directions any one can make as good a baking 
powder as is sold anywhere , if he wants to make it very 



32 manufacturers' department. 

cheap, lie can take cream of tartar and common washing- 
[ carbonate of ] soda, instead of the articles named in the 
recipe, but this would be advisable only where customers 
insist on excessively low prices in preference to quality of 
goods. 

Rubber Hand Stamps. — Set up the desired name and 
address in common type, oil the type and place a guard 
about \ in. high around the form ; now mix plaster of Paris 
to the proper consistence, poui' in and allow it to set. Have 
yoiu" vulcanized rubber all ready, as made in long strips 3 
ins. wide and J in. thick, cut off the size of the intended 
stamp, remove the plaster cast from the type, and place both 
the cast and the rubber in a screw press, applying suffi- 
cient heat to thoroughly soften the rubber, then turn down 
the screw hard, and let it remain until the rubber receives 
the exact impression of the cast and becomes cold, when it 
is removed, neatly trimmed with a sharp knife and cemented 
to the handle ready for use. 

Hone"*^, Artificial. — Take 10 lbs. good, white [brown] 
sugar, 3 lbs. soft water, 2J lbs. bee bread honey, 40 grs. 
cream tartar, 12 drops oil of peppermint, 3 ozs. gum arabic, 
1 drop otto of rose, put them into a brass or copper kettle, 
and boil them for 6 minutes, then take 2 teaspoonsful of 
pulverized slippery elm, and mix with 1 lb. of water, then 
strain it and mix it into the kettle, take it off and beat up 
the whites of 2 eggs and stir them in, let it stand 2 minutes, 
then skim it well, and when nearly cold add 1 lb. of pure 
bees' honey, and so on for lai'ger quantities. This recipe 
has been sold for $5 by several persons dui-ing the past 6 
or 8 years, who each, of course, claimed it as theu* own great 
discovery, asserting that it was patented and under their 
sole control. 

Court Plaster. — This plaster is merely a kind of var- 
nished silk, and its manufacture is very easy. Bruise a suf- 
ficient quantity of isinglass, and let it soak in a little warm 
water for 24 hours, expose it to heat over the fire till the 
greater part of the water is dissipated, and supply its place 
by proof spirits of wine, which will combine with the isin- 
glass. Strain the whole through a piece of open linen, 
taking care that the consistence of the mixtui'e shall be such 
that, when cool, it may form a trembling jelly. Extend a 
5 



manufacturers' department. o3 

piece of black or ilesh colored silk on a wooden frame, and 
fix it in that position by means of tacks or twine. Then ap- 
ply the isinglass [after it has been rendered liquid by a 
gentle heat] to the silk with a brush of tine haii* [badgei's 
is the best]. As soon as this first coating is dried, which 
will not be long, apply a second, and afterward, if the arti- 
cle is to be very superior, a third. When the whole is dry, 
cover it with 2 or 3 coatings of the balsam of Peru. This 
is the genuine court plaster. It is pliable and never breaks, 
which is far from being the case with spurious articles sold 
undei that name. 

Wild Rose Curling Fluid.— Take 2 drs. avoudupois 
dry salt of tartar [carbonate of potassa], powdered coclie- 
neal, ^ dr, liquor of ammonia and spirits de rose, each, 1 
fiuid di*., glycerine ^ oz., rectified spiiit 1^ imperial fluid 
ozs., distilled water 18 ozs., digest with agitation, for a 
week, and then decant or filter. The hair is moistened 
with it, and then loosely adjusted. The efiect occurs as it 
dries. 

Hair, To have Elegant.— Every girl should have 
thick, naagnificient hair. It is essential to clip the ends of 
the hau* once a month after the child is 4 years of age. 
Ammonia and warm water is an excellent wash for the hair 
and scalp, and gives life and vigor to it when all other ar- 
ticles fail. 

Hair, Lola Montez coloring for. -This celebrated 

woman published the following, and claimed that it was as 
harmless as any preparation that would really color the hau- : 
10 grs. of gallic acid, 1 oz. of acetic acid, 1 oz. of tincture 
of sesgwichloride of iron. Dissolve the gallic acid in the 
sesgwichloride, and add the acetic acid. AVasli the hau- 
with soap and water, when dried, apply the dye by dipping 
a fine comb in it and drawing through the hair so as to 
color the roots thoroughly. Let it dry, then oil and brush 
well. 

Remedy for Love of Strong Drink.— Sulphate of 

iron, 5 grs., peppermint water 11 drs., spirit of nutmeg 1 
dr. Tjo be taken twice a day in doses of about a wineglass- 
ful or less, with or without water. This recipe is not only 
an inestimable boon to the victim of strong drink, but prop- 
erly " pushed " is capable of yielding a handsome income 



34 manufacturers' department. 

from its manufacture. This remedy is prepared by difier- 
ent persons under different titles, and sold at from $1 to $5 
per bottle. 

Hens, To make Lay the whole Year.— Give each 

hen ^ oz. of fresh meat every day, and mix a small amount 
of red pepper with theii- food during the winter. Give 
them plenty of grain, water, giavel and lime and allow no 
cocks to run with them. 

Silver Polish Kalsomine.—Take 7 lbs. of Paris white 

and J lb. of light colored glue. Set the glue in a tin vessel 
containing 3 pts. of water, let it stand over night to soak, 
then put it in a kettle of boiling water over the fire, stirring 
till it is well dissolved and quite thin. Then, after putting 
the Paris white into a large water pail, pour on hot water 
and stu- till it appears like thick milk. Now mingle the 
glue liquid with the whiting, stir it thoroughly and apply 
with a whitewash brush or a large paint brush. 

Furniture Polish. — Equal quantities of common wax, 
white wax, white soap, in the proportion of 1 oz. of each to 
pint of water. Cut the above ingredients fine, and dissolve 
over a fire until well mingled. Bottle and label. , 

Copying" Pad. — White gelatine 4 ozs., water 8 ozs., 
glyceiine 8 ozs., gum dextrine 2 ozs. Always use these 
same proportions for any amount. Melt the gelatine in the 
water at a gentle heat, add to it the glycerine in which the 
gum dextrine has been thoroughly incorporated ; now stir 
all together until thoroughly mixed, and then pour into 
pans of the desired size to the depth of ^ in. Recipe for 
Ink to be Used. — Violet aniline 40 grs., gum arable 12 grs., 
alcohol J oz., water '^ oz. Dissolve the gum in the water 
and alcohol, then add the aniline, shake in a bottle from 
time to time until the aniline is dissolved. To work the 
copying pads : Write with the ink on any good paper, press 
the written surface on the pad and allow it to remain 2 
minutes, then take off and the writing will remain, from 
which impressions may be taken by laying plain paper and 
smoothing with the hand. As soon as the last impression 
is taken, be sure and wash oflf with a wet spongs. 

Wax Flowers, To Make. — The following aiticles will 
be required to commence wax work : 2 lbs. white wax, ^ lb. 
hail' wire, 1 bottle carmine, 1 bottle ultramarine blue, 1 bot- 



manufacturers' department. 35 

tie chrome yellow, 2 bottles chi^ome green No. 2, 1 bottle 
each of rose pink, royal purple, scarlet powder and balsam 
fir, 2 doz. sheets white wax. This will do to begin with. 
Now have a clean tin dish, and pour therein a qt. or two of 
water ; then put in about 1 lb. of the white wax, and let it 
boil ; when cool enough, so the bubbles wiil not form on 
top, it is ready to sheet w^hich is done as follows ; take hai' 
a window pane, 7x9, and, after having washed it clean, dip 
into a dish containing weak soapsuds, then dip into the wax, 
and draw out steadiiy, and plunge it into the suds, when 
the sheet will readily come off. Lay it on a cloth or clean 
paper to dry. Proceed in like manner, until you have 
enough of the white ; then add enough of the green powder 
to make a blight color, and heat and stii* it thoroughly un- 
til the color is evenly distributed; then proceed, as for 
sheeting white wax. The other colors are rubbed into the 
leaves after they are cut out, rubbing light or heavy, ac- 
cording to shade. For patterns you can use any natural 
leaf, forming the creases in wax with the thumb nail or a 
needle ; to put the flowers together, or the leaves on to the 
stem, hold in the hand until warm enough to stick. If the 
sheeted wax is to be used in summer, put in a little balsam 
of fir to make it hard. If for winter, none will be required. 
You can make many flowers without a teacher, but one to 
assist in the commencement would be a great help, though 
the most particular thing about it is to get the wax sheeted. 
The materials I have suggested can be procured at any drug 
store, and will cost from $ 3 to $4.50. 

How to Eat Fire. — Anoint your tongue with liquid 
storax, and you may put hot iron or fire coals into your 
mouth, and without burning you. This is a very dangerous 
trick to be done, and those who practice it ought to use all 
means that they can to prevent danger. We never saw one 
of those fire-eaters that had a good complexion. 

Stove Blacking. — May be made with ^ lb. of black 
lead finely powderea, and [to make it stick] mix with it the 
whites of 3 eggs well beaten ; then dilute it with sour beer or 
porter till it becomes as thin as shoe blacking ; after stirring 
it, set it over hot coals to simmer for 20 minutes ; when cold 
it may be kept for use. 

Oroide Gold. — The best article is made by compound- 



36 manufacturers' department. 

ing 4 parts pure copper, IJ parts pure zinc, ^ part magne- 
sia, 1-10 part sal ammoniac, 1-12 part quick lime, and 1 part 
cream tai'tar. Melt the cojDper first, then add as rapidly as 
possible the other articles, in the order named. 

Oleomargarine Manufacture.— The process of con- 
verting suet into the substance called oleomargarine is as 
follows: The crude suet, after first being washed in cold 
water, is "rendered," melted, and then diawn ofl:' into mov- 
able tanks. The hard substance is subjected to a hydraulic 
pressure of 350 tons,and the oil is extracted. The butter is 
made from the oil thus obtained, while the hard substance 
remaining is disposed of as stearine. The oil, being carried 
off into churns, is mixed with milk and from 3 to 5 per cent 
of dairy butter. It is then di'awn off into a consistent form 
and cooled with broken ice. The latter is soon removed, 
and the butter worked up with a small portion of salt. 
When this is done, the article is ready for packing and 
consumption. 

To Bore Holes in Glass. — Any hard steel tool will cut 

glass with great facility when kept freely wet with camphor 
dissolved in turpentine. A drill-bow may be u^ed, or even 
the hand alone. A hole bored may be readily enlarged by a 
round file. The ragged edges of glass vessels may also be 
thus easily smoothed by a flat file. Flat window glass can 
readily be sawed by a watch spring saw by aid of this solu- 
tion. In short, the most brittle glass can be wrought al- 
most as easily as brass by the use of cutting tools kept con- 
stantly moist with camphorized oil of turpentine. 

To Etch Upon Glass. — Procm-e several pieces of 
crown glass and immerse them in melted wax, so that each 
may receive a complete coating, or pour over them a solu- 
tion of wax in benzine. A\Tien perfectly cold, di'aw on them 
with a fine steel point, flowers, trees, houses, portraits, etc. 
Whatever parts of the di'awings are intended to be corrod- 
ed with the acid should be perfectly free from the least 
particle of wax. When all these drawings are finished, the 
pieces of glass must be immersed one by one in a square 
leaden box or receiver, where they are to be submitted to 
the action of hydrofluoric acid gas made by acting on pow- 
dered fluor-spar by concentrated sulphuric acid. AA^en the 
glasses are sufficiently corroded they are to be taken out 
D 



manufacturers' department. 37 

aud the wax is to be removed by first dipping them in wariii 
and then hot water, or by washing with turpentine or ben- 
zine. Various colors may be applied to the corroded parts 
of glass, whereby a fine painting may be executed. In the 
same manner sentences and initials of names may be etched 
on wine-glasses, tumblers, etc. 

How to Increase the weight of Gold.— Take your 

bar of gold and rub it long and carefully with thin silver, 
untn the gold absorbes the quantity of silver that you re- 
quire, then prepare a strong solution of brimstone and 
quicklime. Now put the gold into a vessel with a wide 
mouth. Now let them boil till the gold attains the right 
color, and you have it, but do not use this knowledge for an 
ill purpose, 

Gilding'. — Leaf gold is affixed to various surfaces, prop- 
erly prepared by gold size, or other adhesive medium. Me- 
tallic surfaces are coated with gold by means of amalgam of 
gold and mercury, applied with a wii'e brush, wet with an 
acid solution of mercury, made by dissolving 10 parts of 
mercury in 11 parts of nitric acid, by a gentle heat, and ad- 
ding 2^ parts of water. The article thu» coated is heated 
over charcoal till the mercury is dissipated, and afterwards 
burnished. To give it a redder color, it is covered with 
gilder's wax [a compound of verdigris, ochre, alum and yel- 
low wax], again exposed to heat, and afterwards washed 
and cleaned by a scratch brush and vinegar. An inferior 
kind of gilding is effected by dissolving gold, with a fifth of 
its weight of copper, in nitro muriatic acid, dipping rags in 
the solution, drying and burning them, and rubbiag the 
ashes on the metallic surface with a cork dipped in salt and 
water. 

Electro Gilding is thus performed. — A solution of 5 
ozs. of gold is prepared and boiled till it ceases to give out 
yellow vapors : the clear solution is mixed with 4 gals, of 
water, 20 lbs. bicarbonate of potash added, and the whole 
boUed for 2 hours. The articles, properly cleaned, are sus- 
pended on wires, and moved about in the liquid from a few 
seconds to a minute, then washed, dried, and colored in the 
usual way. The solution used in gilding with the voltaic 
apparatus is made by dissolving ^ oz. of oxide of gold 



38 manufacturers' department. 

with 2 ozs. of cyanide of potassium, iu a pt. of distilled 
water. 

To Transfer Prints, etc.— Take of gum sandrac 4 ozs., 
mastic 1 oz., venice turpentine 1 oz., alcohol 15 ozs. Digest 
in a bottle, shaking frequently, and it is ready for use. Di- 
rections: Use, if possible, good plate glass of the size of 
the picture to be transfered, go over it with the above var- 
nish, beginning at one side, press down the picture firmly 
and evenly as you proceed, so that no aii* can possibly lodge 
between; put aside, and let diy perfectly, then moisten the 
paper cautiously with water, and remove it piecemeal by 
rubbing carefully with the fingers; if managed nicely, a 
complete transfer of the picture to the glass will be eflect- 
ted. 

Artificial Gold. — This is a new metallic alloy which 
is now very extensively used in France as a substitute for 
gold. Pure copper 100 parts, zinc or preferably, tin 17 
parts, magnesia 6 parts, sal ammoniac 3-6 part, quicklime J 
part, tarter of commerce 9 parts, are mixed as follows : The 
copper is first melted, and the magnesia, sal ammoniac, lime 
and tartar are then added separatelj-^, and by degrees, in the 
form of powder ; the whole is now briskly stirred for about 
a half an hour, so as to mix thoroughly ; and then the zinc 
is added in small grains by throwing it on the surface, and 
stuTing till it is entirely fused ; the crusible is then covered, 
and the fusion maintained for about 35 minutes. The sur- 
face is then skimmed, and the alloy is ready for casting. It 
has a fine grain, is malleable, and takes a splendid polish. 
It does not corrode readily, and for many purposes is an ex- 
cellent substitute for gold. A\Tien tarnished, its brilliancy 
can be restored by a little acidulated water. If tin be em- 
ployed instead of zinc, the alloy will be more brilliant. It 
is very much used in France, and must ultimately attain 
equal popularity here. 

To Transfer Printed Matter, and Print from it 

ag^ain. — Take your picture, or print and soak it for a short 
time in a weak solution of caustic potash, then remove it 
carefully, and let dry on a sheet of clean ^oaper. Now, take 
a piece of copper, zinc, or steel, which has been previously 
well cleaned, and dip it into hot white wax; let the first 
coat set, then dij) again ; having got the plate thoroughly 



manufacturers' department. 39 

coated and set, lay the matter to be transferred on the plate, 
and rub it gently all over on the back; now raise it up and 
it will be transferred on to the wax on the plate ; now take 
needles of a difterent thickness, and scrall all over the wax, 
following the Imes of the engraving ; having got the picture 
all traced out, pour upon it some weak acid, if you use zinc, 
which is too soft to print many from ; therefore it is better 
to use cojyper or steel. If you use copidei\ make the follow- 
ing solution and pour over it : Verdigris 4 parts, salt 4 parts, 
sal ammoniac 4 parts, alum 1 part, water IG parts, strong 
vinegar 12 parts, dissolve by heat. For steel use p^'^rolig- 
neous acid 5 parts, alcohol 1 part, nitiic acid 1 part, mix the 
first two, then add the nitric acid. Pouring the preparations 
over the plates where the traces of the picture is, it will eat 
into the metal plate without aftecting the wax ; let it stand 
till it has eaten a sufficient depth, then wash the plate in 
cold water, dry it, and place it near the fire till all the wax 
is melted off. You can now print as many as you please 
from the plate by rubbirrg on it printer's ink, so as to fill all 
the fine spaces; which, wherr done wipe it over smoothly 
with clean clothes to remove the superfluous ink which is 
on the, face of the plate. Now take damp pajoer or card 
board, and press it on the plate, either with a copying press 
or the hand, and you get a fine impression, or as many as 
you want by repeating the inking process. I would recom- 
meird beginners to try their skill with valueless prints, be- 
fore attempting to make transfers of fine steel engravings, 
as the picture to be transferred is destroyed by the process. 

Matches, to Make without Sulphur or Phospho- 
rus. — Chlorate of potash, separately powdered, 6 drs., ver- 
milion 1 dr., lycopodium 1 dr., fine flour 2 drs. Mix care- 
fully the chlorate with the flour and lycopodium, avoiding 
iniich friction^ then add the vermiliorr, and mix the whole 
with a mucilage made with 1 dr. of powdered gum arable, 
10 grs. tragacanth, 2 di's. of flour, and 4 ozs. of hot water. 
Miz. Add sufficient water to bring it into a proper consis- 
tence, and dip in the wood previously dipped in a solution 
of 1 oz. of gum camphor, in 6 ozs. oil of turj)entme. 

Wild Cherry Bitters. — Boil 1 lb. of wild cherry bark 
in 1 qt. of water till reduced to 1 pt. Sweeten and add a 
little rum to preserve, or, if to be used immediately, omit 



40 manufacturers' department. 

the rum. Dose, a wineglassful 3 times a day, on an empty 
stomac. 

Brandreth's Pills.— Take 2 lbs. aloes, 1 lb. gamboge, 
4 ozs. extract of colocynth, ^ lb. castile soap, 2 fluid drs. oil 
of peppermint, and 1 fluid dr. cinnamon. Mix and form in- 
to pills. 

Troches, Brown's Brochial.— Take 1 lb. pulverized ex- 
tract of licorice, 1^ lbs. pulverizd sugar, 4 ozs. pulverized 
cubebs 4 ozs. pulverized gum arabic, and 1 oz. pulverized 
extract of conium. Mix. 



6 



PART SECOND. 



MEDICAL DEPARTMENT. 



Nothing can be so important to any one as health. 
Without it one is rendered unfit for business pursuits as 
well as unable to enjoy the peace and happiness like that 
of a healthful individual. 

A great deal of care should be taken, especially by the 
young, to avoid anything and everything that has a tenden- 
cy to injure or impair that all-important element of their ex- 
istence. Late hours, irregular habits and want of attention 
to diet, are common errors with a great many, and these 
gradually, but at first imperceptibly, undermine the health 
and lay the foundation for various forms of disease in after 
life. The great need of guarding against these irregulari- 
ties, as well as many others of no little significance, is not 
sufficiently realized and felt by the young. It is only when 
it is too late that they become aware of the fact that shat- 
tered constitutions are usually the result of a disregard of 
the plainest precepts of health in early life. 

A great deal might be said upon the subject of the pres- 
ervation of health, but it is not the design of the author to 
embody within this little work any lengthy essay in regard 
to it. His design is simply to give a collection of recipes 
that will be found to be most useful in the cure of various 
ailments with which one is most commonly afflicted. Most 
every one knows the principal rules to be observed in the 
retention of good health, and any comment, unless at great 
length, would scarcely serve as more than a reminder of the 
important duty of preserving it. Such is the purpose of 



42 MEDICAL DEPARTMENT. 

these few remarks and tlieii* design cannot be too frequent- 
ly brought to the notice of any one, even m the enjoyment 
of perfect health, for it va only in cases where it is lost that 
we can fully appreciate the value of it. 

The most frequent and prevailing disease that any one is 
subject to and which gradually undermines the constitution, 
as well as being the forerunner of some disease difficult to 
cure, is nothing more than a common coid. One will now 
and then have an attack of this malady in spite of every 
effort to prevent it ; still it has been said that with proper 
care it may be a,voided and the following directions ai'e 
given : 

Cold, To avoid catching.— Accustom yourself to the 
use of sponging with cold v/ater every morning on first get- 
ting out of bed, followed with a good deal of rubbing with 
a wet towel. This proves a safeguard to the injurious in- 
fluences of cold and sudden changes of tempera- 
ture. 

Cold, To cure. — The following plan is very effectual in 
curing most colds but not all. Let a man eat next to noth- 
ing for 2 days, provided he is not confined to bed, for by 
taking no carbon into the system by food and by consum- 
ing the surplus which caused his disease by breath, he soon 
carries off his disease by removing the cause. This will be 
found more effectual if he adds copious water di'aughts to 
the protracted fastmg. By the time a person has fasted 1 
day and night, he will experience a freedom from disease, 
and a clearness of mind m delightful contrast with mental 
stupor and physical pains caused by colds. Or, take 1 hand- 
ful of yarrow, ^ oz. of ginger root, bruised, or 1 teaspoon 
of cayenne pepper, and about 3 pts. of water ; boil to 1 pt., 
and add a little sugar if you like. Take a good dose at bed 
time and youi- cold will be cured by the next morning, if 
not, repeat the dose. 

Cold in the Head. — The treatment of this should be- 
gin with a warm bath taken about 8 o'clock at night, with a 
free use of the flesh brush during the 5 minutes allowed 
in the water, followed an hour after by a powder composed 
of powdered nitre 8 grs., opium and ipecacuanha, of each, 1 
gr., and succeeded i i ■?. 1 our later by a basin of hot gruel, 
the patient, by immediately going to bed, and by extra 



MEDICAL DEPARTMENT. 43 

clothes endeavoring to get into a copious perspiration. 
When the bath is inconvenient a pail of hot water should 
be carried to the bedside, and when the invalid is undressed, 
the feet and as much of the legs as can be reached should 
be hastily plunged up and down 3 or 4 times in the hot 
water, till the limbs appear of a bright red ; the water be- 
ing made as hot as it can be endured without pain. The 
limbs are then to be hastily enveloped, undiied, in a 
blanket, and the patient getting into bed, just before lying 
down should drink ^ pt. of egg flip. 

Rheumatism, remedy for.— Take i pt. of vinegar, J 

oz. of camphor, ^ oz. of spiiits of wine, 1 oz. of spirits of 
turpentme and 1 raw egg well beaten, mix together well, 
then put in a bottle and shake for 10 minutes, cork tightly 
to exclude air, and in ^ hour it is fit for use. In using rub 
it in well 3 or 4 times a day. 

Rheumatism, euro for.— Take 1 or 2 strong doses of 
rhubarb. A single dose of from 1 to 2 fluid ozs. of the 
tincture has been found to be quite efficacious. 

Rheumatism, chronic.— Take alcohol, spirits of tur- 
pentine, sweet spuits of nitre and oil of juniper, equal 
parts of each, mix ; rub well into the parts and take 10 
drops at bed time in water. This has proved good. Anoth- 
er recipe which it is said has cured chronic rheumatism is 
the bark of a bearing crab apple tree put into whisky, take 
a sufficient amount of the bark to make it very strong. Take 
a wine glass of it 3 times a day until a gallon is used. 

Rheiunatism and Neuralgia.— Take 2 tablespoon- 

fuls each of beef's gall, laudanum, spirits of turpentine, 
hemlock, oil, sasafras oil, and amber oil, ^ pt. alcohol; mix 
all together. Apply 3 or 4 times a day. 

Neuralgia, cure for.— Canada thistles gathered for 
the purpose when in blossom, and dried as other herbs. 
Turn boiling water on a quantity of the thist-es, let steep 5 
to 10 minutes, turn out and sweeten to taste. B3foie drink- 
ing it, fix for a sweat in a warm room, then drink of the tea 
while it is hot in large quantities. Follow taking the tea 
for a few days, and you will effect a cure ; do not diink it 
hot after the sweat, but either warm or cold. 

Toothache, cure for.— Take 2 or 3 drops of essential 



44 MEDICAL DEPRTAMENT. 

oil of cloves, put upon a small piece of lint or cotton wool 
and placed in the hollow of the tooth will be found to be a 
relief without destroying the tooth or injuring the gums. • 

Toothache cordial. — Oil of cloves ^di-., gum camphor 
^ oz., sulphuric ether J oz., oil of lavender 1 di'., best alco- 
hol 1 oz., laudanum ^ oz., and chloroform, liquid measure, 
5-6 oz. Apply with a small piece of lint or cotton wool to 
the hollow of the tooth. Rub also on the gums and upon 
the face against the tooth, freely. Another tooth cordial is : 
Alcohol J pt. tincture of arnica and chloroform, of each, 1 
oz., oil of cloves ^ oz. Mix and apply as above. 

Headache, To cure Sick. — Soak the feet in hot water 
for about 20 minutes. Drink at the same time some herb 
tea, such as pennyroyal, catnip, or mint, etc., then get into 
bed, cover up warm and keep up a sweating process for 
about an hour, by which time relief will have been obtained. 
When food has been taken which remains in the stomach, it 
is much the best way to take an emetic. Another cure for 
sick headache is found to be effectual, that is, 2 teaspoons 
of finely powdered charcoal di'ank in ^ tumbler of water. 
It will give relief in about 15 minutes. 

Earache. — ^A little cotton wool moistened with sweet oil 
and laudanum, put in the ear will relieve the pain. A roast- 
ed onion put in as hot as may be borne, is said to be very 
good ; or blow the smoke of tobacco strongly into it. 

Eyes, To cure. — Sulphate of zinc 3 gi's., tincture of 
opium 10 drops, water 2 ozs. To be applied 3 or 4 times a 
day. Another preparation of eye water is : Soft water 1 
pt., gum arable 1 oz., white vitrol 1 oz., fine salt ^teaspoon. 
Put all into a bottle and shake until dissolved. Put into 
the eye just as you retire to bed. For excessive inflamma- 
tion of the eyes, poultice by boiling a handful of hops in 
water, putting in from ^ to 1 dr. of opium while boiling ; 
when still warm lay the hops over the eyes and keep them 
wet with the water in which they were boiled. Another 
recipe for inflammation of the eyes is as follows : powdered 
alum ^ dr., and white of 1 egg, agitate well until coagulum 
is formed. Saturate a piece of soft hnen and lay on the 
eyes. 

Chilblains, ointment for broken.— Sweet oil l pt., 

Venice turpentine 3 ozs.. hogs lard ^ lb., beesvrax 8 ozs. 



MEDICAL DEPARTMENT. 45 

Put all into a pipkin over a slow fire and stir it with a 
wooden spoon till the beeswax is all melted and the ingre- 
dients simmer. It is fit for use as soon as cold, but the 
longer it is kept the better it will be. It must be spread 
very thin on soft rag. This ointment is also good for chap- 
ped hands rubbed on just before going to bed. 

Before the chilblain breaks use the following recipe : Take 
1 oz. of white cojoperas, dissolve in 1 qt. of water, and ap- 
ply it occasionally to the affected parts. Other good reme- 
dies are to apply a poultice of roasted onions, or wash with 
a decoction of horse radish made with vinegar and water, 
or with a little camphorated brandy. Another remedy given 
for chilblains is as follows : Oil of turpentine 4 ozs., sul- 
phuric acid 1 oz., olive oil 15 ozs. Apply to the affected 
part night and morning. 

Warts, A cure for. — Dissolve as much washing soda as 
the water will take up, wash the warts in it and let them 
dry without wiping. In 3 weeks they will all disappear. 
The easiest way to get rid of warts is given as follows , Pare 
oft' the thickened skin which covers the prominent wart, cut 
it oft' by successive layers, shave it till you come to the sur- 
face of the skin, and till joii draw blood in 2 or 3 places ; 
when you have thus denuded the surface of the skin, rub 
the part thoroughly over with lunar caustic and one effect- 
ive operation of this kmd will generally destroy the wart, 
if not you cut oft' the black spot which has been occasioned 
by the caustic, and apply it again ; or you may apply acetic 
acid and thus you will get rid of it. 

Corns, cure for. — Take 2 ozs. of gum ammoniac, 2 ozs. 
of yellow wax, and 6 drs. of verdigris. Melt them together 
and spread the composition on soft leather. Cut away as 
much of the corn as you can, then apply the plaster, and re- 
new it every fortnight till the corn is away. 

Corns, cause of and remedy.— The cause of corns is 

simply friction, and to lessen the friction you have only to 
use your toe as you do a coach wheel — lubricate it with 
some oily substance. The best and cleanest thing to use is 
a little sweet oil rubbed on the affected part [after the corn 
is carefully pared] with the tip of the finger, which should 
be done on getting up in the morning and just before step- 
ping into bed at night. In a few days the pain will dimin- 



46 MEDICAL DEPARTMENT. 

ish, and in a few days more it will cease, when the nightly 
aj)piication may be discontinued. It is said that acetic acid 
touched to hard or soft corns, night and morning for 1 week 
will cure them. Another recipe is given as follows : Boil a 
potato in its skin and after it is boiled take the skin and put 
the inside of it to the corn and leave it on for about 12 hours. 
At the end of that period the corn will be much better. 
This has been tried and found effectual. 

FelonS) cure for. — Venice turpentine 1 oz., and put into 
it ^ teaspoon of water and stii* with a rough stick until the 
mass looks like candied honey ; then spread a good coat on 
a cloth and wrap around the finger. If the case is only 
recent it will remove the pain in 6 hours. A recipe for felon 
salve is given as follows : A salve made by burning 1 table- 
spoon of copperas, then pulverizing it and mixing it with 
the yolk of 1 egg is said to relieve the pain and cure the 
felon in 24 horns. Then heal with cream 2 parts, and soft 
soap 1 part. Apply the healing salve daily after soaking 
the part in warm water. 

Boils. — -A-Pply a little Venice turpentine, or an equal 
quantity of soap and brown sugar well mixed, or a plaster 
of honey and flour, or of figs, or a little safiion in a white 
bread poultice, or a tablespoon of yeast in a glass of water 
twice a day. Take an aperient, i. e. : a gentle laxative or 
purgative. 

Itch, ointment for.— Unsalted butter 1 Ib.j burgundy 
pitch 2 ozs., spiiits of turpentine 2 ozs., red precipitate 
pulverized IJ ozs., melt the pitch and add the butter, stii'- 
ring well together, then remove from the fire and when a 
little cool add the spiiits of turpentine, and lastly the pre- 
cipitate, and stir until cold. Aiiother remedy : Mix 4 drs. 
of sublimated sulphur, 2 ozs. of lard, and 2 drs. of sulphuric 
acid together. This is to be rubbed into the body. 

Itch, Barber's and Ringworm,; To cure.— Take the 

best Ciiba cigars, smoke one a sufficient length of time to 
accumulate ^ or ^ in. of ashes upon the end of the cigar ; 
now wet the whole surface of the sore with the saliva from 
the mouth, then rub the ashes from the end of the cigar 
thoroughy into and all over the sore. Do this 3 times a day 
and inside of a week all will be smooth and well. 

Ringworms. — Dissolve borax in water and apply till it 



MEDICAL DEPARTMENT. 47 

produces redness and a painful sensation. Discontinue a 
day or two, and ultimately it "vvill effect a cure. 

Whooping" Couffh. — Dissolve 1 scrnj)le of salt of tartar 
in 1 gill of water, add to it 10 grs. of cochineal, sweeten it 
with sugar. Give to an infant ^ teaspoonful 4 times a day; 
2 years old -^ teaspoonful; from 4 years 1 tablespoonful. 
Great care is requu'ed in the administration of medicine to 
infants. We can assure paternal inquirers that the forego- 
ing may be depended upon, 

Coug'hs. — From Recent Colds. — Bemedy. — Linseed oil, 
honey and Jamaica rum, equal joarts of each ; to be shaken 
when used. Another remedy said to be better : Tincture of 
bloodroot, syrups of ipecac and squills, tincture of balsam 
of tolu, and paregoric, equal parts of each. Dose. — J tea- 
spoon whenever the cough is severe. It is a valuable med- 
icine. 

Couffh LozenffeS. — Extract of bloodroot, licorice, and 
black cohosh of each ^ oz., tincture of ipecac and lobelia, 
with laudanum of each J oz., cayenne, powdered 10 grs., 
pulverized gum arable and starch of each ^ oz., mix all to- 
gether, and add pulverized sugar 3 ozs. If this should be 
too dry to roll into lozenges, add a thick solution of gum 
arable to give it that consistency; and if it should be yet 
too moist, at any time, add more sugar. Divide into 320 
lozenges. Dose — 1, 3 to 6 times daily, as needed. 

Burns. — The first application to a burn should be sweet 
oil, j)utting it on immediately, till other remedies can be 
prepared. 

Burns. — Chalk Ointment for. — Mix as much prepared 
chalk as you can into some lard so as to form a thick oint- 
ment; use as an application to burns and also scalds. In 
severe cases where the skin is much injui*ed by burns, spread 
some linen pretty thickly with this ointment and lay over 
the part, and give the patient some brandy and water if 
much exhausted, then send for a medical man. If not much 
injured and very painful use the same ointment or apply 
carded cotton dipped into equal parts of common linseed oil 
and limewater mixed together and well shaken. 

Scalds. — Treat the same as burns, or cover with scraped 
raw x^otato, but the chalk ointment is the best. In the ab- 



48 MEDICAL DEPARTMENT. 

sence of all these, cover the parts with treacle, and dust on 
plenty of flour. 

Burns, salve for. — Take equal parts of turpentine, sweet 
oil and beeswax. Melt the oil and wax together, and when 
a little cool, add Sn.e turpentine and stu' until cold, which 
keeps them evenly mixed. Apply by spreading upon thin 
cloth, linen is the best. 

Diarrhea, cure for. — The following is said to be an ex- 
cellent cure for the above distressing complaint : Laudanum 
2 ozs., sphits of camphor 2 ozs., essence of peppermint 2 
ozs., Hoffman's anodyne 2 ozs., tincture of cayenne pepper 
2 drs., tincture of ginger 1 oz. Mix all together. Dose. — 
1 teaspoonful in a little water, or -J teaspoonful repeated in 
an hour afterward in a tablespoonful of brandy. This prep- 
aration, it is said, will check diarrhea in 10 minutes, and 
abate other premonitory symptoms of cholera immediately. 
In cases of cholera, it has been used with great success to 
restore reaction by outward application. 

Dysentery. — In diseases of this kmd, the Indians use 
the roots and leaves of the blackberry bush, a decoction of 
which in hot water, well boiled down, is taken in doses, of a 
gill before each meal, and before retu'ing to bed. It is an 
almost infallible cure. 

Dysentery Specific. — [Particularly for bloody dysen- 
tery in adults an^ children.] — Take 1 lb. gumarabic, 1 oz. 
gum tragacanth, dissolved in 2 qts. of soft water, and strain- 
ed. Then take 1 lb. cloves, ^ lb. cinnamon, ^ lb. allspice, 
and boil in 2 qts. of soft water, and strain. Add it to the 
gums and boil all together over a moderate fire, and stir in- 
to it 2 lbs. of loaf sugar. Strain the whole again when you 
take it off, and when it is cool, add to it ^ pt. sweet tincture 
rhubarb, and IJ pts. best brandy. Cork it tight in bottles, 
as the gums will sour if exposed. If corked properly it 
will keep for years. 

Colic and Cholera Morbus.— Treatment.— Cholera 

morbus arises from a diseased condition of the bile, often 
brought on by over indulgence with vegetables, especially 
unripe fruits; usually commencing with sickness and pain 
at the stomach, followed by the most excruciating pain and 
griping of the bowels, succeeded by vomiting and purging, 
which soon prostrate the patient. The person finds himself 



MEDICAL DEPARTMENT. 49 

unavoidably drawn into a coil by the contraction of the mus- 
cles of the abdomen and the extremities. Thirst very great, 
evacuations first tinged with bile, and finally, nearly all, 
very bilious. Treatment. — The difficultj'^ arises from the 
acidity of the bile ; then take saleratus, peppermint leaf, and 
rhubarb root, pulverized, of each a rounding teaspoon, put 
into a cup which you can cover and pour upon them boiling 
w^ater ^ pt., when nearly cold add a tablespoon of alcohol, 
or twice as much brandy or other spiiits. Dose. — 2 to 3 
tablespoons every 20 to 30 minutes, as often and as long as 
the vomiting and painful purgations continue. If there 
should be long continued pain about the naval, use the "In- 
jection,'' as mentioned under that head, in connection wdth 
the above treatment, and you will have nothing to fear. If 
the fi st dose or two should be vomited, repeat it immedi- 
ately, until retained. The above preparation ought to be 
made by every family, and kept on hand, by bottling ; for 
diseases of this character are as liable to come on in the 
night as at any other time ; then much time must be lost 
in making fires, or gettmg the articles together with which 
to make it. 

Egyptian Cure for Cholera.— Best Jamaica ginger 
root bruise 1 oz., cayenne 2 teaspoons, boil all in 1 qt. water, 
to ^ pt., and add loaf sugar to form a thick syrup. Dose. — 
1 tablespoon every 15 minutes, until vomiting iwd purging 
ceases, then follow up with blackberry tea. 

Asthma. — A pt. of cold water every morning, and wash 
the head in cold water, and using the cold bath once in 2 
weeks ; or, a decoction of liquorice often gives relief ; or, J 
pt. of tar water twice a day ; or, live a fortnic/ht chiefly on 
boiled carrots. It seldom fails. Many have been cured by 
this diet ; or take from 10 to 60 di'ops of elixir of vitrol, in a 
glass of spring water, 3 or 4 times a day ; or, in 1 qt. of boil- 
ing water, put 1 teaspoon of balsamic ether, receive the 
steam into the lungs, through a fumigator, twice a day ; or, 
vomit with warm water, and always keep the body open. 

Dyspepsia. — One of the first things to be attended to is 
to reg u late the bowels, which in this disease are always in 
a costive state. The best means of keeping them loose is 
the eating of a handful of clean wheat bran, once or twice a 
day. This is the most simj^le and efficatious method of 



60 MEDICAL DEPARTMENT. 

cleansing the stomach. It may be eaten from the hand with 
a few swallows of water to wash it down, also use, to regu- 
late the stomach and bowels, the daily use of common salt, 
in teaspoonful doses, dissolved in a half tumberful of water, 
taken in the morning fasting. Avoid rich diet, and use 
brown bread instead of that made of superfine flour. 

Sore Throat. — Pom- a pint of boiling water upon 20 or 
30 leaves of common sage, let the infusion stand for ^ hour. 
Add vinegar sufficient to make it moderately acid, and honey 
according to taste. It must be used several times a day. 
Another excellent remedy is a strong solution of salt and 
water. Gargle every hoirr. A wet towel worn on the throat 
at night will assist in affecting a cure. For a putrid sore 
throat use a gargle of brewers' yeast 6 times a day, also 
bind thin slices of salt pork on the throat. 

Sore Throat, Gargle for.— Very strong sage tea, I pt., 
strained honey, common salt, and strong vinegar of each 2 
tablespoons, cayenne, the j)ulverized, 1 rounding teaspoon ; 
steeping the cayenne with the sage, strain, mix, and bottle 
for use, gargling from 4 to 12 times daily according to the 
severity of the case. 

Freckles, to Remove. — Dissolve, in ^ oz. of lemon 
juice, 1 oz. of Venice soap, and add ^ oz. each of oil of bit- 
ter almonds, and deliquated oil of tartar. Place this mixture 
in the sun till it acquii-es the consistency of ointment. ^Vhen 
in this state add 3 drops of the oil of rhodium, and keep it 
for use. Apply it to the face and hands in the manner fol- 
lowing: Wash the parts at night with elderflower water, 
then anoint with the ointment. In the morning cleanse the 
skin from its oily adhesion by washing it copiously in rose- 
water. Another way to remove freckles is : Take 1 oz. lem- 
on juice, ^ dr. of powdered borax, and ^ dr. of sugar; mix 
them, and let them stand a few days in a glass bottle till 
the liquor is fit to use ; then rub it on the hands and face 
occasionally. 

Sunburn, Preventative Wash for,— Take 2 drs. of 

borax, 1 dr. of Roman alum, 1 dr. of camphor, J oz. of sugar- 
candy, 1 lb. oxgall. Mix and stir well together, and repeat 
the stu-ring 3 or 4 times a day, until it becomes transpar- 
ent. Then strain it through filtering or blotting paper, and 



MEDICAL DEPARTMENT. 51 

it will be fit for use. Wash the face with the mixture be- 
fore you go into the sun. 

Sunburn, Grape Lotion for. — Dip a bunch of green 

grapes iu a basin oi water, sprinkle it withpowdered alum 
and salt mixed, wrap the grapes in paper, and bake them 
under hot ashes ; then express the juice, and wash the face 
with the liquid, which will usually remove either freckles, 
tan, or sunbui'n. 

Hands and Lips, Chapped.— Take. ^ lb. of honey, and 
J lb. sal soda with 1 pt. of water. Apply often. 

Pimples, Cure for. — Many of our young people are 
much troubled with eruptions upon the face. It often 
proves a great annoyance to them; but there is a simple 
remedy, which if it does not effect a complete cure, will ob- 
viate the difficulty in a great degree, without the least inju- 
ry to the health or skin. To 1 gr. of corrosive sublimate 
add 1 oz. of rose water ; filter, and apply twice a day. 

Pinaples and Eruptions, certain cure for.— Dilute 

corrosive sublimate with the oil of almond, apply it to the 
face occasionally, and in a few days a cure will be effected. 

Erysipelas. — A decoction of elder leaves will promote 
perspii'ation ; applying to the part a cloth dipped in lime 
water. Or take gentle purgatives, as senna, manna, cream 
of tartar, with a little fennel seed, to prevent griping The 
vapor bath is very beneficial. The marshmallow ointment 
is very serviceable, also the elder ointment. Wash the parts 
often with the following liquid or tincture: Infuse 1 oz. of 
celandine leaves in 1 pt. of whisky a few hours. Apply it 
when there is much itching. But the best application is a 
poultice made of slippery elm bark. Mix the bark with milk, 
buttermilk, or cream. Should there be ulceration, add 
brewers' yeast to the poultice. The diet should be cool and 
nourishing. 

Diabetes, cure for. — Drink wine, boiled with ginger, 
as much and as often as your strength will bear. Let your 
drink be milk and water. All milk meats are good; or^ 
drink 3 or 4 times a day ^ pt. of alum posset, putting 3 drs. 
of alum to 4 pts. of milk. It seldom fails to cure in 8 or 10 
days ; or, infuse ^ oz. of cantharides in 1 pt. of elixir of vit- 



52 MEDICAL DEPARTMENT. 

rol. Give from 10 to 30 drops in Bristol water 2 or 3 times 
a day. 

Deafness, remedy for. — Take 3 drops of sheep's gall, 
warm, and drop it into the ear on going to bed. The ear 
must be thoroughly syringed with warm soap and water in 
the morning. The gall must be applied for 3 succesive 
nights. It is only efficacious when the deafness is produc- 
ed by cold. The most convenient way of warming the gall 
is by holding it in a silver spoon over the flame of a candle. 
The above remedy has been frequently tried with success. 
Or, fill a clean stone bottle with hot water; lay the ear on 
the bottle as hot as it can be borne, so that the steam may 
ascend into it every night when going to bed, for 5 or 1 min- 
utes. Or, Take fine black wool, dip it in camphorated oil, 
and put it into the ear ; as it dries, dip it again ; and keep 
it moistened in the ear for 2 or 3 weeks. 

Hiccough, treatment for. — When a sudden ejacula- 
tion or diversion of the patient's mind fails to check it, is to 
give 20 drops of sal volatile and 15 drops of ether in a wine 
glass of camphor water, or, in severe cases, 30 drops of laud- 
anum. Another: Swallow a mouthful of water, stopping 
the mouth and ears. Tried. Or, take anything that makes 
you sneeze ; or, 3 drops of oil of cinnamon on a lump of 
sugar. — Wesley. 

Bleeding from the Nose. — From whatever cause, may 
generally be stopped by putting a plug of lint into the nos- 
trils ; if this does not do, apply a cold lotion to the fore- 
head ; raise the head, and place both arms over the head, so 
that it will rest on both hands ; dip the lint plug, slightly 
moistened, into some powdered gum arabic, and plug the 
nostrils again ; or dip the plug into equal parts of powdered 
gum arabic and alum. An easier and simpler method is to 
place a piece of writing paper on the gums of the upper 
jaw, under the upper lip, and let it remain there for a few 
minutes. 

Poisons. — A.S a general rule, give emetics after poisons 
that cause sleepiness and raving ; chalk, milk, butter, and 
warm water, or oil, after poisons that cause vomitings and 
pain in the stomach and bowels, with pui^ging ; and when 
there is no inflammation about the throat, tickle it with a 



MEDICAL DEPARTMENT. 53 

feather to excite vomiting. Always send immediately for a 
medical man. 

Fever and Ague, cure fpr. — J oz. spirits nitre, ^ oz. 

tincture peppei-, 35 grs. quinine, 1 pt. of brandy. Take a 
wineglassful 3 times a day, ^ hour before meals. If for a 
child, give only ^ the quantity. Another cure for fever and 
ague, which it is said has proved effectual, is to take often 
during the day a swallow of the liquid of common mullen 
root boiled in liquor for about 20 minutes. Use about 1 
pt. of the root, cut in chunks, to 1 qt. of strong liquor. 

Bite of a Mad Dog. — Spirits of hartshorn is said to be 
a certain remedy for the bite of a mad dog. The wound 
should be constantly bathed with it, and 3 or 4 doses, dilut- 
ed, taken inwardly, during the day. The hartshorn decom- 
poses chemically the virus insinuated into the wound, and 
immediately alters and destroys its deleteriousness. The 
writer, who resided in Brazil for some time, first tried it for 
the bite of a scorpion, and found that it removed pain and 
inflammation almost instantly. Subsequently he tried it for 
the bite of the rattlesnake, with similar success. At the 
suggestion of the writer, an old friend and physician tried it 
in cases of hydrophobia, and always with success. 

Croup, Remedy for. — The first thing to be done is to 
get hot water ready as soon as possible, having alvmys on 
hand a bottle of emetic tmcture, composed of equal parts 
of the tinctures of lobelia and bloodroot. Dose — ^Accord- 
ing to the age of the child : if 2 years old, about 1 teaspoon 
every 10 to 15 minutes until free vomiting takes place ; if 5 
years old, 2 teaspoons, and increasing in proportion to age 
to 1 tablespoon for a child of 10 years — decreasing for very 
young children, say of 4 to 8 months, only 8 to 12 drops. 
Place the feet as soon as possible into hot water, and keej^ 
them there until vomiting takes place, laying cloths wrung 
out of hot water upon the breast and throat, changing suf- 
ficiently often to keep them hot. The next morning give 
sufficient of the " Vegetable Physic " to move the bowels 
rather freely. The emetic tincture should be given in some 
warm tea. 

Catarrh, cure for. — Split J lb. of yellow dock root and 
dry it in an oven ; powder fine together 4 ozs. each of dried 
bloodi'oot and scoke root, 1 oz. of cinnamon, and ^ oz. of 



54 MEDICAL DEPAETMENT. 

cloves ; mix well, and use as a snuff 8 or 10 times a day, 
and sweat the head with an infusion of hemlock boughs, 
brandy and camphor. 

Bites, Mad Dog. — Youatt, the famous horse surgeon, 
states that he was bitten 8 or 10 times by mad dogs, and 
cured himself with rubbing nitrate of silver into the 
wound. 

Poultice, Flaxseed. — Take boiling water, and stir in 
flaxseed meal to make a thick paste ; spread on linen, and 
apply. 

Poultice, Yeast. — Mix -Jpt. of yeast with 1 lb. of flax- 
seed meal ; stir carefully while heating. 

Poultice, Slippery Elm.— Stir ground slippery elm 
bark into hot water, and let it swell. This is a very sooth- 
ing poultice for in-itable sores. 

Poultice, onion. — Boil a quantity of onions till they 
are quite soft, strain off the water, mash them to a pulp, and 
add a little lard or sweet oil to prevent them getting hard, 
then spread. This is quite stimulating, and induces indo- 
lent sores to matui-ate more freely. 

Poultice, Carrot. — Boil a quantity of carrots till they 
are quite soft, strain off the water, mash them to a pulp, 
and add a little lard or sweet oil to prevent them from get- 
ting hard, then spread. A good appHcation for mahgnant 
and offensive sores. 

Breath, remedy for offensive.— To coiTect an offen- 
sive breath, almost the only substance that should be used 
is the concentrated solution of soda, from 6 to 10 di'ops in 
a wine glass of pure spring water, to be taken after washing. 
Rinsing the mouth with a teaspoonful of the chloride of 
soda in a tumbler of water will immediately dissipate the 
odor caused by decayed teeth. 

Black Eye. — This is caused by a blow or bruise. If at- 
tended with inflammation and pain, wash the eye often with 
very warm water, in which is dissolved a little carbonate of 
soda ; or with equal parts of tinctui'e of opium and water. 
If the pain be acute, foment with a decoction of stramonium 
leaves simmered in spirits. Wash the eye, and bmd on the 
leaves ; repeat often. Perhaps the best application is a de- 



MEDICAL DEPARTMENT. 55 

coction of slippery elm bark. Mix with milk, and put it on 
warm. 

To remove the black color of the eye, bind on a little raw 
meat, or a poultice made of the root of Solomon's seal. 
Culpepper says " It is available for bruises, falls, or blows, 
to dispel the congealed blood, and to take away the pams, 
and the black and blue marks that abide after the hurt." 
The blackness may be concealed by painting the part with 
flesh colored paint. 

Eyes, Dust in the. — Avoid rubbing, dash water into 
them. Remove cinders, etc., with the round point of a 
lead pencil. 

Frost Bites. — Keep from the fire and rub well wdth 
snow and then with cold water. 

Sleep, How to get. — How to get sleep is to many per- 
sons a matter of high importance. Nervous persons who 
are troubled with wakefulness and excitability, usually have 
a strong tendency of blood on the brain, with cold extremi- 
ties. The pressure of the blood on the brain keeps it in a 
stimulated or wakeful state, and the pulsations in the head 
are often painful. Let such rise and chafe the body and ex- 
tremities with a brush or towel, or rub smartly with the 
hands, to promote circulation, and withdraw the excessive 
amount of blood from the brain, and they will fall asleep in 
a few moments. A cold bath, or a sj^onge bath and rubbing, 
or a good run, or a rapid walk in the open air, or going up 
and down stairs a few times just before retiring, will aid in 
equalizing circulation and promoting sleep. These rules are 
simple, and easy of application in castle or cabin, and may 
minister to the comfort of thousands who would freely ex- 
pend money for an anodyne to promote " Nature's sweet 
restorer, balmy sleep ! " 

Poultice, Eye. — Stir 2 drs. of powdered alum in the 
powdered whites of 2 eggs till a coagulum be formed. Place 
it between a piece of soft linen rag and apply it. Very ap- 
plicable for inflamed eyes attended with a pro-ulent discharge, 
and chilblains. 

Worms, remedy for.— Take 2 teaspoons of brandy, 
sweetened with loaf sugar, eyery morning, or 1 spoon of the 
juice of lemons, or take 2 teaspoons of w^orm-seed mixed 
with molasses for 6 mornings, or 1, 2, or 3 drs. of powdered 



56 MEDICAL DEPARTMENT. 

fern root boiled in mead. This kills both the flat and 
round worms. Repeat the medicine from time to time. — 

Worm Syrup. — Seima, Carolina pink, of each 1 oz.. 
peach leaves, male fern, of each ^ oz., kousso l^ozs. Pow- 
der and add a cup of pure Avater, near boiling. Shake up in 
a bottle for a day, then add a cup of the spirit of wine. 
Shake up several times a day for a week, keeping the bottle 
in a warm place. Then add another cup of hot water in 
which has previously been infused ^- teaspoon of cayenne 
pepper. This recipe is valuable. It will cause all kinds of 
worms to flee before it. Dose : — For a child 6 years old, 
1 teaspoon 4 times a day. It may be given in well sweet- 
ened coffee. 

Sprains, remedy for.— Put the white of an egg into a 
saucer and keep stirring it with a piece of alum, about the 
size of a walnut, until it becomes a thick jelly. Apply a 
portion of it on a piece of lint or tow lai'ge enough to cover 
the sprain, changing it for a fresh one as often as it feels 
warm or dry. The limb is to be kept in a horizontal posi- 
tion by placing it on a chau*. 

Nails, growing into the fiesli.— Cut a notch in the 

middle of the nail every time the nail is pared. The dispo- 
sition to close the notch draws the nail up from the sides. 

Toe nail. Ingrowing. — Put a very small piece of tal- 
low in a spoon ; heat it very hot and pour it on the granu- 
lations. The effect is said to be almost magical and is sui-e 
to cure. A repetition in some cases might be necessary. 

Vegetable Physic, Cathartic. — Jalap and pepper- 
mint leaf, of each 1 oz., senna 2 ozs., pulverize all very fine- 
ly and sift through gauze; bottle it and keep corked. Dose: 
Put a rounding teaspoon of the j)owder and a heaping tea- 
spoon of sugar into a cup, and pour 3 or 4 spoons of boil- 
ing water upon them ; when cool stir it up and di'ink all. 
The best time for taking it is in the morning, not taking 
breakfast, but drinking freely of corn-meal gruel. If it 
does not operate in 3 hours, repeat half the dose until a 
fi*ee operation is obtained. 

Seidlitz Powders, Genuine. — Rochelle salts 2 dis., 

bicarbonate of soda 2 sc, put these into a blue paper, and 



MEDICAL DEPARTMENT. 57 

put tartaric acid 35 grs., into a white paper. To use, put 
each into different tumblers ; fill J with water, and put a 
little loaf sugar in with the acid, then pour together and 
drink. 

Teeth, Extracting with little or no pain. — Tinc- 
ture of aconite, chloroi'oriii, jind aicohoi, of each 1 oz., mor- 
phines 6 grs. Mix. iViANNEK OF Application. — Moisten 2 
pledgets of cotton with the liquid and apply to the gums on 
each side of tooth to be extracted, holding them to their 
place with pliers or some other convenient instrument for 5 
to 15 minutes, rubbing the gums freely inside and out. 

Alterative Syrup. — American sarsaparilla, yellow dock 
root, black aider bark, prickly ash bark, burdock root, sasa- 
fras bark, winter green, of each 1 oz., make 4 pts of syi'up. 
Dose : a wineglassful, 3 or 4 times a day. This syrup is 
useful in all diseases where the blood or general system 
needs purifying. 

Mustard Plaster, how to Make.— How many people 

are there who really know how to make a mustard plaster ? 
Not 1 in 100, at most, perhaps, and yet mustard plasters 
are used in every family, and physicians prescribe theii' ap- 
plication, never telling anybody how to make them, for the 
simple reason that doctors themselves do not know, as a 
rule. The ordinary w^ay is to mix the mustard with water, 
tempering it with a little flour, but such a plaster as that 
makes it simply abominable. Before it has half done its 
w^ork it begins to blister the patient, and leaves him finally 
with a painful, flayed spot, after having produced far less 
effect in a beneficial way than was intended. Now a mus- 
tard plaster, should never make a blister at all. If a blister 
is wanted, there are other plasters far better than mustard 
for the purpose. ^Vheii you make a mustard plaster, then, 
use no water whatever, but mix the mustard VAdtli the white 
of an egg, and the result will be a plaster which will "draw" 
perfectly, but will not produce a blister even upon the skin 
of an infant, no matter how long it is allowed to remain up- 
on the part. For this we have the word of an old and emi- 
nent 2>hysician, as well as our own experience. 

Liniment, Lime. — Linseed or common olive oil and 
lime water equal parts, to be well shaken before using, is 



58 MEDICAL DEPARTMENT. 

good for scrofulous or other sores, and still more for bums 
or scalds. 

Fever Drinks. — The juice of lemon, cream of tartar 1 
teaspoonful, water 1 pt. Sweeten with loaf sugar. Wlien 
the patient is thii-sty, let him drink freely. 

Sarsaparilla, Decoction of.— Take 4 ozs. of the root 

and slice it down, put the slices into 4 pts. of water, and 
simmer for 4 lioui-s. Take out the sarsaparilla, and beat it 
into a mash ; put it into the liquor again, and boil down to 
2 pts., then strain and cool the liquor. Dose. — 1 wii. glass- 
ful 3 times a day. Use. To purify the blood after a course 
of mercury ; or, indeed, whenever any taint is given to the 
constitution, vitiating the blood, and producing einiptive 
affections. 

Dandelion. — This very valuable plant is well known. 
It is diui'etic, tonic, and aperient, and has a dii-ect action 
in removing obstructions of the liver, kidneys and other 
viscera. It is peculiarly valuable in all liver complaints, de- 
rangement of the digestive organs, and in di'opsical affec- 
tions. Had not this plant been so common and so cheap, 
it would be prized like gold? An infusion or decoction 
may be made of the roots and leaves. But the extract is 
the best, thus prepared. Take up the roots in September, 
clean them, bruise in a morter, and press out the juice; 
strain and put it upon a plate in a warm room to evapor- 
ate, and render it thick and solid. Dose. — From 1 sc. to 1 
dr. 3 times a day. Dandelion has cured liver complaints 
when all other means have failed. "The more dandelion is 
used, the more certain proof will it afford of its utility." — 
Dr. J. Johnson. 

Troches, Bronchial. — Powdered extract of licorice 4 
ozs., sugar 2 ozs., powdered cubebs 1 oz., gum arabic \ oz., 
powdered hemlock 1 dr. Mix. 

Bitter Tonic. — Gentian root 1 oz., the yellow rind of 
a fresh lemon, put into a jar or bottle with hot water, let it 
stand. A cup in the morning promotes appetite. 

St John's Oil. — White and yolk of an ^^^^ oil of tur- 
pentine 6 ozs., acetic acid 1 oz., water 5 ozs. Mix. This is 
an invaluable liniment for the household and farm, applica- 



MEDICAL DEPAETMENT. 59 

ble to every external ailment. Shake thoroughly before 
using. 

Dandruff, to remove. — Take 1 thimbleful of powder- 
ed refined borax, let it dissolve in a teacupful of water, first 
brush the head well, then wet a brush and apply it to the 
head. Do this every day for a week, and twice a week for 
a few times, and you will effectually remove the dandi'uff. 

Court Plaster. — Court plaster is made by repeatedly 
brushing over stretched sarcenet with a solution of 1 part 
of isinglass in 8 of water mixed with 8 parts of proof spirit, 
and finishing with a coat of tinctui-e of benzoin, or of bal- 
sam of Peru. 

Jaundice, remedy for.— 1 penny-worth of allspice, 
ditto of flour of brimstone, ditto of tui-meric; these to be 
well pounded together, and afterwards to be mixed with J 
lb. of molasses. 2 tablespoonfuls to be taken every day. 

Astringent- — ^^x 16 grs. of acetate of lead [^sugar of 
lead'] with 4 grs. of opium, and make into a mass with ex- 
tract of dandelions, so as to make 8 pills. Dose. — From 1 
to 2. Use, as an astringent in obstinate diarrhea, dysentery, 
and spitting of blood. 

Tonic. — Mix 1 dr. of powdered rhubarb with the same 
quantity of dried carbonate of soda, then add 2 di's. of pow- 
dered calumba root. Dose. — From 10 to 20 grs. as a tonic 
after fevers, in all cases of debility, and dyspepsia attended 
with acidity. 

Diuretic. — Dissolve in 3 ozs. of camphor mixtui-e, 1 dr. 
of powdered nitre, add 5 ozs. of the decoction of broom, 
with 6 drs. of sweet spirits of nitre, and 3 drs. of tincture of 
squills ; mix. Dose : 1 teaspoonful every 2 hours, or 2 table- 
spoonfuls every 3 hours. Use : excellent in dropsies. 

Pulmonary Syrup. — Blood-root, boneset, slippery elm 
bark, coltsfoot, elecampane of each 2 ozs., white root, spike- 
nard root of each 4 ozs., comfrey-root, poplar bark of each 
1 oz., lobelia, horehound, snake-root of each ^ oz. Pour 
upon them 2 quarts of boiling water, stii' well, add 1 lb. of 
molasses, and when cool 1 quart of Holland gri). It is one 
of the best remedies for asthma, coughs, hoarseness, etc. 
A tablespoonful every hour, or a wine-glassful three times a 
day 



60 MEDICAL DEPARTMENT. 

Dyspeptic Pill. — Colocyntli, castile soap, gamboge, of 
each 2 ozs., socotrine aloes 4 ozs., oil of cloves 2 drs., ex- 
tract of gentian 4 ozs. Mix and form into j^iUs- Most 
valuable for indigestion and cleansing the stomach, and giv- 
ing it tone. 

Pills, Strong purgative.— Take of powdered aloes, 
scammony and gamboge of each 15 grs., mix and add suffi- 
cient Venice tui'pentine to make into a mass, then divide 
into 12 pills. Dose. — One or 2 occasionally. 

Pills— Milder purgative.— Take 4 grs. of powdered 
scammony and the same quantity of compound extract of 
colocynth and 2 grs. of calomel, mix well and add 2 di'ops 
of oil of cloves or thin gum-water to enable the ingredients 
to combine properly, and divide into 2 pills. Dose. — One 
or 2 when necessary. 

Piles. — Take of the inner bark of the white oak 1 lb., 
water 2 gals., mix and boil for 3 or 4 hours ; strain and bOil 
again until it becomes a thick extract, then mix this with an 
equal quantity of tar, and simmer together until a union 
takes place when cold. Apply with the finger each night 
until well. Keep the bowels open with mild laxatives if 
necessary, such as the Persian pills. 

Proud. Flesh- — Apply, a few times, either of the fol- 
lowing articles : bui^nt alum, nitrate of silver, or blue vitriol. 
Then treat as you would any healthy sore. 

Mouth [Sore]. — Take of honey 2 tablespoonfuls, borax 
powdered, ^ drachm ; mix well together and take a tea- 
spoonful twice a day. The mixture should be placed in the 
mouth, little by little, touching the various ulcers that are 
visible or can be got at. 

Mumps. — These are swellings of the glands under the 
jaw, the ear and down the neck. They render the act of 
swallowing difficult, and are attended with a slight degree 
of feverishness, foul tongue and headache. Treatment. — 
Apply warm fomentations to the sw^elling, and immediately 
afterwards wrap round with flannel to prevent cold-chilling, 
sprinkle on^the flaimel compound liniment of turpentine. 
Let the diet be light, chiefly farinaceous, and keep the 
bowels regiilar by emplo;^ing mild aperients. After the 
4th day, take 1 grain of quinine, in 15 drops of diluted 



MEDICAL DEPARTMENT. 61 

vitriolic acid, in a wineglassful of water, 3 times a day for 
a fortnight. Should the swellings suddenly disappear, and 
thereby aggravate the symptoms of fever, the following 
liniment must be applied: Camphorated spuits 1 oz., solu- 
tion of sub-carbonate of ammonia 2 dr., tinctxu'e of can- 
tharides ^ dr., mix and rub in until the swellings re-appear. 
Take also internally, nitrate of potass 1 di*., tartarised anti- 
mony 1^ grain. Mix and divide into 6 powders, one of 
which is to be taken every 4 hours. Caution. — This disease 
is contagious either by the atmosphere or personal contact. 

Biliousness. — There is scarcely a person that is not 
subject more or less to this complaint. It arises from a 
disordered state of the liver, and is most frequently brought 
about by over-mdulgence in eating and diinking, or by par- 
taking of unwholesome food. An excess of fat or oily mat- 
ter, rich soups and gravies, pork and highly seasoned meats, 
pastry, and a variety of other articles of food too numerous 
to mention, are apt to generate a redundancy of bile. A 
little experience soon teaches a person "what to eat, drink 
and avoid," and if he oversteps the bounds of discretion 
he must of course expect to pay the penalty. But bilious- 
ness may be induced by other causes than excess in diet. 
A want of sufficient exercise is one of them, impure air is 
another, and inattention to the skin is a third. In order to 
ward off this excess of bile, every person ought to take 2 or 
3 hours' active exercise in the open air daily. In addition 
to this, he should either bathe in cold or tepid water every 
mornmg, or sponge the whole surface of the body, rubbing 
the skin afterwards with a rough towel until a comfortable 
warmth and healthy glow are produced. Some persons 
are so pre-disposed to biliousness that, despite every care 
and j)recaution, they are unable to keep free from this com- 
plaint and they are compelled to have frequent recourse to 
medicine to keep the liver in working order. Treatment. — 
Compound extract of colocynth 4 scs., scammony 1 sc, ex- 
tract of rhubarb 12 grs., soap 6 grains, oil of cinnamon 4 
di'ops ; mix and divide into 24 pills. Take two at bedtime, 
and repeat as required. 

Bronchitis- — Inflammation of the bronchi, or tubes 
which convey the aii* into the lungs. Acute Bronchitis. — 
This makes itself known by great tightness of the chest, 



62 MEDICAL DEPAETMENT. 

difficulty of breathing, and considerable pain. Treatment. 
Hot bran poultices, mustard plasters or blisters, should be 
applied to the chest, throat and between the shoulders. An 
emetic should be given, and repeated at the end of 24 hours, 
if the symptoms have not decreased in severity. After 
awhile there should be administered 2 grains each of calo- 
mel and James' powder every 6 hours. The patient should 
be kept in bed, and the temperature of his chamber be care- 
fully equalized. The diet should be hght. 

CostivenesS- — An undue retention of the contents of 
the stomach, in which they are unusually hard, and expelled 
with difficulty and sometimes with pain. Treatment. — 
Adopt a diet free from all astringents, taking care especially 
that there is no alum in the bread, and using a coarser kind ; 
let the food consist of a due admixtui'e of meat and vege- 
tables for dinner ; the beverage water, light malt liquor, or 
occasionally spruce beer ; for those who di^ink wine, white 
wine is preferable to port. For breakfast, stale bread or 
di-y toast, with a moderate quantity of butter, honey, fish, 
or bacon, cocoa, perhaps, is preferable to tea or coffee ; and 
porridge made with Scotch oatmeal, probably better still. 
Regular exercise, either by walking or on horseback, should 
be taken. Roasted or boiled apples, pears, stewed prunes, 
raisins, gruel with currants, broths with spinach, leeks, and 
other soft pot herbs, are excellent laxatives. If the above 
mode of living fail to relax the bowels, inject warm water 
by means of an enema. If there be an objection to the use 
of the foregoing, take of castor oil 4 parts, and of tinctui'e of 
jalep, aloes, or rhubarb, 1 part ; mix and clihgently rub over 
the region of the stomach every morning before risuig ; it 
should be done under the bed clothes, lest the unpleasant 
odor should sicken the stomach. 

Fainting". — During the fit the nosti'ils must be stimu- 
lated by smelling salts, and cold water sprinkled over the 
face and chest, and free au- allowed. If the fainting be 
from loss of blood, the patient should be placed on his back, 
without any ele<vation of the head, and when the patient can 
swallow, a little warm wine should be placed in his mouth. 
Or, let the patient smell vinegar, and at the same time bathe 
his temples, forehead and wrists with vinegar mixed with an 
equal quantity of warm water, and if he can swallow, pour 



MEDICAL DEPARTMENT. 63 

into his mouth 2 or 3 spoonfuls of vinegar mixed with 4 or 5 
times as much warm water. 

Heartburn. — What is commonly called heartburn is n'ot 
a disease of the heart, but an uneasy sensation of heat or 
acrimony about the pit of the stomach, accompanied, some- 
times, by a rising in the throat like water. Treatment : 1 
teaspoonful of the spiiit of nitrous ether in a glass of water 
or a cup of tea. Or, a large teaspoonful of magnesia taken 
in a cup of tea, or a glass of mint w^ater. 

Cold in the Chest. — For this complaint the same rem- 
edies are to be apj)lied as for cold in the head, with the ad- 
dition of mustard plasters to the chest. 

Cold Feet. — This derangement is attributable to defect- 
ive cii'culation of the blood. Coldness of the feet mostly 
comes on at night, and will often prevent a person sleeping 
long after he has got into bed. Treatment : ^ hour before 
bedtime walk up and down the room briskly, or run up and 
down stairs. Rub the feet with the hand or a flesh brush. 
Dip them into hot water without suffepng them to remain 
in any length of time. Drink some warm beverage just be- 
fore going to bed. In winter time wear boots instead of 
slippers in the house. Do not sit long together but every 
now and then get up and walk about. These and many 
other simple expedients may be adopted to prevent this un- 
pleasant sensation. 

Liniment for Old Sores. — Alcohol 1 qt., aqua am- 
monia 4 oz., oil of origanum 2 oz., camphor gum 2 oz., 
opium 2 oz., gum myrrh 2 oz., common salt 2 tablespoons. 
Mix and shake occasionally for a week. 

Spasms. — Persons subject to confined bowels, if they 
have eaten anything which disagrees with them, are liable 
to this complaint. Treatment. — Take 2 teaspoonfuls of an- 
timonial wine every quarter of an hour till the stomach be 
thoroughly relieved. Two hours afterwards take 1 dr. of 
sal-volatile with 1 oz. of castor oil. 

Stomach Ache. — A complaint which usually arises 
from taking unwholesome or indigestible food. Treatment. 
Take of magnesia 1 dr., rhubarb ^ dr., powdered ginger 10 
grs., divide into 3 powders, take 1 of these instantly mixed 
in a little water, until it is quite smooth. Another for 



64 MEDICAL DEPAETMENT. 

babies. — Mix 20 grs. of carbonate of magnesia in 1 oz. of 
dill-water, to which add 10 drops of sal-volatile, give a 
teaspoonful when the child appears to be in pain. Another 
for children. — Give to the child from a -J to a teaspoonful of 
antimonial wine in ^ a winegiassful of warm w^ater, and 
repeated every ^ of an hour until the stomach is thoroughly 
relieved by vomitmg. ^Vlien this has been effected give a 
dose of simple aperient medicine at bedtime, succeeded by 
a senna draught containing tincture of ginger. 

Bright's Disease — Has been successfully treated with 
large doses of hme- water, and also inflammation of the kid- 
neys after scarlet fever. 

Canker Sore Throat. — Take chlorate of potash 1 

oz., mui'iated tinctui'e of u'on 1 oz., water 8 oz. ; mix and 
use as a gargle, also take ^ teaspoonful 4 or 6 times a day. 

Channg. — Take white vitrol 1 sc, water 1 pt.; mix and 
bathe the parts with the mixtui'e, and when dry apply a Ht- 
tle fresh butter which has no salt in it. The oxide of zinc 
ointment is also excellent in many cases. 

Dropsy. — Take of sweet spirits of nitre 4 di\, elaterium 
1 gr., syrup of ginger 3 drs. Mix. Dose. — One teaspoon- 
ful in a winegiassful of water every 2 hours until the bow- 
els are moved freely. After the bowels have been moved 
freely, get the following ^prescription filled and take until a 
cathartic is again needed, when the above should be taken 
again as before. 

No. 2. — Milkweed root 1 oz., dwarf elder root 1 oz., juni- 
per berries 1 ^ ozs., mustard ^ oz., horse radish root J oz., 
mandrake J oz., yellowdock root 1^ ozs., iodide of potassium 
1 di". Grind all together, or bruise well in an iron mortar 
and add 8 pts. of hard cider. Dose. — A winegiassful J 
an hour before each meal. 

Emetic, — Take of powdered ipecac 10 to 30 grs. for a 

dose. This is one of the best and safest emetics which can 
be given whenever it is thought best to produce vomiting. 
After it has been taken for a few minutes let the patient 
drink freely of warm water. 

Soothing Syrup. — Take 1 lb. honey, add 2 tablespoon- 
fuls of paregoric and the same of oil of anise seed, add 



MEDICAL DEPARTMENT. 65 

enough water to make a thick syrup, and bottle. For child- 
ren teething, dose, teaspoonful occasionally. 

Hunions. — May be checked in their early development 
by binding the joint with adhesive plaster, and keeping it 
on as long as a,ii.j uneasiness is felt. The bandaging should 
be perfect, and it might be well to extend it round the foot. 
An inflamed bunion should be poulticed, and larger shoes 
be worn. Iodine 12 grs., lard or spermaceti ointment J oz., 
makes a capital ointment for bunions. It should be rubbed 
on gently 2 or 3 times a day. 

Salt-Rheum Ointment.— Aquafortis 1 oz., quicksilver 
1 oz., good hard soap, dissolved so as to mix readily, 1 oz., 
prepared chalk 1 oz., mixed with 1 lb. of lard; mix the 
above by putting the aquafortis and quicksilver into an 
earthen vessel, and when done effervescing, mix with the 
other ingredients, putting the chalk in last ; add a little 
spiiits of turpentine, say ^ tablespoon. 

Tongue, Sore. — The tongue is liable to become sore or 
ulcerated, most commonly, along the edges, and there are 
frequently seen small pimples and cracks. Treatment. — 
Take mild and cooling aperients, particularly calcined mag- 
nesia, either alone or in a seidlitz powder. Let the di'ink 
consist chiefly of soda water, and the diet be light and cool- 
ing. Touch the sores with burnt alum, and wash the 
mouth frequently with borax and honey dissolved 7n water, 
or solution of chloromated soda and water, so weak as not 
to produce much smarting. 

Kidneys, for disease of the.— Boil 1 oz. of pareira 
brava in 3' pts. of water, down to 1 pt. Dose. — A wine- 
glassful 3 times per day. 

Gonorrhoea, positive cure. — Liquor of potass, i oz., 

bitter apple J oz., spirits of sweet nitre ^ oz., balsam of co- 
paiba ^ oz., best gum J oz. To use, mix with peppermint 
water ; take ^ teaspoonful 3 times per day. Cui-e certain 
in 9 days. 

Liniment, paralytic. — Sulpuric ether 6 ozs., alcohol 

•2 ozs., laudanum 1 oz., oil of lavender 1 oz., mix and cork 

tightly. In a recent case of paralysis let the whole extent 

of the numb surface be thoroughly bathed and rubbed with 

his preparation, for several minutes, using the hand at 



66 MEDICAL DEPRTAMENT. 

least three times daily ; at the same time take internally 20 
drops of the same in a little sweetened water. 

Hydrophobia, positive cure for.— The dried root 

of elecampane, pniverize it, and measure out 9 heaping ta- 
blespoonfuls, and mix it with 2 or 3 teaspoonfuls of pulver- 
ized gum arable, then divide into 9 equal portions. When 
a person is bitten by a rabid animal, take 1 of these portions 
and steep it in 1 pt. of new milk, until nearly ^ the quan- 
tity of milk is evaporated, then strain and dinnk it in the 
morning, fasting, for 4 or 5 hours after. The same dose is 
to be repeated 3 mornings in succession, then skip 3, and 
so on, until the 9 doses are taken. 

Tape Worm, cure for, — Take at one dose ether J oz. 
Two houi's after this take castor oil 1 oz. The worm is dis- 
charged entire or almost so, and always with the head 
intact. 

Fits, Spasms. — When these are brought on by indi- 
gestion, place the child in a warm bath immediately, give 
w^arm water, or a lobelia emetic, rub the skin briskly, etc., 
to get up an action. In brain disease the wai*m water is 
equally useful. In fact, unless the fit is constitutional, the 
wai'm bath will relieve the patient by drawing the blood to 
the sui'face. 

Lock Jaw, cure for — said to be positive. — Let 

any one who has an attack of lock jaw take a small quantity 
of spirits of turpentine, warm it and pour it on the wound — 
no matter where the wound is, or what its natui*e is — and 
relief will follow in less than 1 minute. Turpentine is also 
a sovereign remedy for croup. Saturate a piece of flannel 
with it, and place the flannel on the throat and chest — and 
in very severe cases 3 to 5 drops on a lump of sugar may 
be taken internally. 

Hair Invigorator.— Bay rum 2 pts., alcohol 1 pt., 
castor oil 1 oz., carb. ammonia ^ oz., tincture of canthari- 
des 1 oz. Mix them well. This compound will promote 
the growth of the haii' and prevent it from falling out. 

Shampoo Liauid. — Dissolve ^ ozs. carb. of ammonia 
and 1 oz. of borax in 1 qt. water, then add 2 ozs. glyceiine, 
3 qts. of New England rum and 1 qt. of bay rum ; moisten 
the hail' with this liquor, shampoo with the hands until a 
slight lather is formed, then w^ash oft with clean water. 



MEDICAL DEPAETMENT. 67 

Pain-Killer. — Alcohol l qt., gum guriac 1 oz., gums 
myiTh and camphor, and cayenne pulverized, of each ^ oz. 
Mix. Shake occasionally for a week or 10 days and filter 
or let settle for use. Apply freely to surface pains, or it 
may be taken in teaspoon doses for internal pains, and re- 
peat according to necessities. 

Baldness. — Infuse for a few days 1 di'. of powdered 
cantharides in 1 oz. of proof spirit, beef marrow ^ lb., soak 
in several waters, lastly in weak salt and water, melt, strain 
and mix, adding 10 or 12 drops of oil of bergamot or lav- 
ender. 

Hair; To Restore when Removed by ill Health 

or Age. — Onions rubbed frequently on the part requiring 
it. The stimulating powers of this vegetable are of service 
in restoring the tone of the skin and assisting the capillary 
vessels in sending forth new hair; but it is not infallible. 
Should it succeed, however, the growth of these new hairs 
may be assisted by the oil of myrtle-berries, the repute of 
which, perhaps, is greater than its real efficacy. These ap- 
plications are cheap and harmless, even where they do no 
good; a character which cannot be said of the numerous 
quack remedies that meet the eye in every direction. 

Eyesight, to Restore. — Let there be an occasional 
pressure of the finger on the ball of the eye. Let the pres- 
sure always be from the nose and towards the temples, and 
wash the eyes 3 times a day in cold water. If this simple 
advice is followed the day is not far distant when partial 
blindness shall disappear from the world. 

Enlarged Veins of the Leg.— Apply, firmly, strips 

of leather spread with soap plaster. Generally it is better 
to support the whole limb with a strong calico bandage 
which should be applied before getting out of bed. It is 
well to use friction in connection with iodine ointment. 



PART THIRD. 



HOUSEHOLD DEPARTMENT. 



A WORD ON ETIQUETTE. 



Composed as it is of all sorts of people, it is not strange 
that the world contains a few persons who appear to live 
solely to eat. But the majority of us eat to live ; and with 
this fact in view, folks who have at some time been dis- 
pleased by a stickler for etiquette may naturally inquu-e, 
Why should it trouble us, and how can it concern anybody 
else, if we do not follow those nice rules which society says 
should be observed at the table? Certainly, the primary ob- 
ject of our three daily meals is to furnish sustenance to the 
body. If, therefore, in partaking of them, one is satisfied 
in this respect, he may content himself with the knowledge 
that the chief purpose of sitting at his board has been 
reached, even though he fail of gaining any other benefit. 
But why waste chances for the improvement of the mind? 
Keen observers in polite life have often discoursed at length 
on the manifold advantages one enjoys in meeting frequent- 
ly at the table men and women of such pleasing address 
and impressive bearing that they are constantly — although 
perhaps themselves unconscious of it — teaching one of the 
countless little things which it is essential to know in order 
to be at ease when moving in the upper circles. It unfort- 
unately happens that in more than one excellent farmer's 
family fine manners are studiously avoided because of a 
foolish notion that these are peculiarly the property of resi- 
dents in the city. Promptings to do what etiquette calls for 
are repressed simply because these things are out of the 



70 HOUSEHOLD DEPARTMENT. 

every-day path, and are — how false the idea ! — considered 
above one's station. Nothing that is right is above one's 
station ; and so, while the original proposition remains true 
— that we eat to live, — is it not at the same time worth the 
while to be attentive when at the table to some of those 
minor things which are, in the public eye, the stamp of 
gentlefolk ? 

Let us suppose, for instance, that the hostess has spread 
a cloth that is spotless, — a white one, we will say ; for this 
kind is better for common use than one of colors — and has 
arranged her tableware in a tasteful way ; has perhaps, used 
a few bright flowers or fresh ferns for decorating purposes. 
When she has been at pains to gratify your eye, is it not her 
due that you show appreciation by deporting yourself in a 
somewhat more graceful way than may have been your cus- 
tom ? We will be charitable enough not to assume that you 
have been guilty of using your knife to convey food to yoiu* 
mouth, or tucking in at your neck the napkin which should 
have been opened over your lap ; nor will we say that you 
have taken salt from the cellar with your knife instead of the 
little spoon furnished for your convenience, and have depos- 
ited it on the cloth instead of your plate ; nor that you have 
cut your bread or roil instead of breaking it, and have car- 
ried the full buttered slice to your mouth instead of only a 
portion of it. We will not charge you with the commission 
of a single one of these offences ; and yet, have you not 
some faults ? 

Remember, in the first place, to be guarded in conversa- 
tion, and talk of nothing calculated to lead to a dispute, or 
which will be disagreeable in the slightest degree to any- 
body present. Do not for a moment indulge in whispering. 
Bear in mind that the acts of eating and di'inking should be 
noiseless, and do both moderately ; and, by all means do not 
speak while there is anything in your mouth. After drink- 
ing wipe your lips with a napkin. If there is soup before 
you, eat with it bread that has not been buttered ; and never 
tip the plate to get one more spoonful. Souj? should be 
taken from the side of the spoon, not from the end. 

Since a knife is not really necessary in eating fish, content 
yourself with a fork. If a morsel proves a bit unmanage- 
able, this slight difficulty is to be overcome by using a piece 
of bread in the left hand. In case pickles have been pro- 



HOUSEHOLD DEPARTMENT. <1 

vided, do not touch them with the fingers. On the contrary, 
oHves, or asparagus, and corn, are among the things which 
may properly be taken in the hand ; so, too, may a fowl's 
"drum-stick." If inviced to partake of meat, at once ex- 
press your preference as to the cut. Your host should be 
careful not to overload your plate at any time, nor to put 
gravy on meat before learning whether you wish him to do 
so. If you have called for gravy, do not absorb it from 
your plate with bread. And speaking of bread, when taking 
a fresh slice do not break off onlj'- such a portion as you 
think you will eat ; rather take the whole. 

Opinions vary as to whether the knife and fork should be 
left on the plate when this is passed for a new supply of 
meat. It seems as if it were well to rest them on a piece 
of bread lying on the table ; for if they are allowed to re- 
main on the plate they may slip off and cause annoyance. 
To raise from the table those little dishes containing vege- 
tables, salad, preserves, or fruit, is a bad habit. AVhen cake 
[or other things, for that matter,] is passed, neither hesi- 
tate, as if looking for the best piece, nor be ashamed to take 
the last piece on the dish. 

Good fruit is desirable at breakfast. It has been said that 
in the morning it is gold, at noon silver, and at night lead. 
If you wish to pare an apple or pear, hold it on a fork, and 
not with your fingers. A fork comes into play again when 
eating cheese. Saucers are not designed as receptacles for 
a hot di'ink while it cools. After sweetening your tea or 
co£fee lay the spoon in the saucer, and drink from the cup. 
Many children are allowed to pick from the cloth the crumbs 
which have fallen beside their plate — a breach of etiquette 
that mothers should correct. Never toy with anything at 
the table. Away from home it is proper on finishing a meal, 
not to refold one's napkin and smooth out every wrinkle as 
if you expected it was to be given the next guest. 



Mock Oyster Soup. — Peel 12 good-sized tomatoes, 
and boil in a little water until quite soft. Let 2 quarts of 
miik come to a boil, and thicken with 2 large crackers 
that have been rolled fine. Add 1 teaspoonf ul of soda to 
the tomatoes. When these are well broken up, season with 
salt, pepper and 3 tablespoonfuls of butter. Add to the 



72 HOUSEHOLD DEPARTMENT. 

milk, and serve immediately. The tomato may be strained 
if you prefer. — Mrs. A. F. Nutting. 

Vegetable Soup. — Take l tumip, l potato and 1 
onion, let them be sliced and boiled in 1 quart of water for 
an hour ; add as much salt as is agreeable, and pour the 
whole upon a slice of dry toast. This forms an agreeable 
substitute for animal food, and may be given when the lat- 
ter is inadmissible. 

Beef Soup. — Break up the bones of a roast of beef, 
and lay them in the pot ; dredge with salt, pepper, and 
flour. Cut into pot 1 small onion, and add 2| quarts of 
cold water. Set the soup on the fire, and when it comes 
to a boil, skim it. Let it boil gently 3 hours, then add 
8 sliced potatoes, and boil 20 minutes more. Have ready 
dumplings ; put them in and cover tight, and boil 10 
minutes longer ; then dish. First take out the dumplings 
and place in a small platter ; then turn the soup into a 
tureen, being careful to take out the bones, and serve. 

Chicken Soup. — Cut up the fowl, cut each joint, and 
let it boil 1 houi', then stii' in powdered crackers, pepper 
and salt to season ; let it boil up 15 minutes, and serve. 

Black Bean Soup. — Add to a large knuckle of veal 4 
quarts of water and 1 quart of black beans that have been 
soaked in water over night, and let them boil with the veal 
4 or 5 hours ; add, also, a small bit of onion, a dozen whole 
cloves, some salt and pepper ; cut 3 hard-boiled eggs and 
2 lemons into slices and put into the bottom of the tureen 
and strain the soup, boiling hot, upon them. If the water 
boils away, keep adding to it, as this receipt ought to make 
a gallon of soup. It should be of the consistency of pea 
soup. If you have no veal, the bones of salt pork make a 
good substitute. 

Green Pea Soup. — Cover a quart of green peas with 
hot water, and boil, with an onion, until they will mash 
easily. [The time will depend on the age of the peas, but 
will be from 20 to 30 minutes.] Mash and add a pint of 
soup stock or water. Cook together 2 tablespoonfuls of 
butter and 1 of flour until smooth, but not brown ; add 
this to the peas, and add also a cupful of cream and 1 of 
milk. Season with salt and pepper, and let boil up once. 



HOUSEHOLD DEPARTMENT. 73 

Strain and serve. A cupful of whipped cream added the 
last moment is an improvement. 

Corn Soup. — A quart of milk, a pint of grated green 
corn, the same quantity of water, 2 tablespoonfuls of but- 
ter, a heaping tablespoonful of flour, a slice of onion, pep- 
per, and salt to taste. Cook the corn in the water for ^ an 
hour. Let the milk and onion come to a boil. Mix the 
butter and floui' together, and add a few tablespoonfuls of 
the milk. When perfectly smooth stii- into the remainder 
of the milk and cook 8 minutes. Take out the onion, add 
the corn, season to taste, and serve. 

Oyster Stew. — Put l quart oysters, in their own liquor, 
on fire. The moment they begin to boil, skim oysters out 
and add to the liquor ^ pint of hot cream, salt, pepper and 
mace to suit. Skim well, remove, add to it the oysters, and 
add 1^ ounces butter. Serve hot, with a toast or crackers. 

A Pine Irish Stew. — There will be needed for this 
dish only 2 pounds of the neck of mutton, 6 large potatoes, 
4 onions, 3 pints of water, 2 tablespoonfuls of flour, and 
some salt and pepper, and then will prove an excellent one. 
Cut the meat into shapely pieces. Put about J the fat into 
the stew-pan with the onions, and stir for 8 or 10 minutes 
over a hot fire, then put in the mutton, which sprinkle with 
the flour, salt and pepper. Stir for 10 minutes, when add 
the water, boiling. Set the pan where it will simmer for 
an hour, and at the end of that time add the potatoes, 
peeled, and cut in quarters. Simmer another hour before 
serving. Duniplings add to the attractiveness of the dish. 

An Cnglisll Stew. — Cut cold roast beef into small 
and rather thin slices, season these highly with salt and 
pepper, and dijD each lightly in bread-crumbs moistened in 
gravy or melted butter. Dress them neatly on a dish, and 
lay over them a thin layer of cut pickles. Moisten the 
whole with a glassful of pickle vinegar, and the gravy of 
the beef. Heat in a Dutch oven, and garnish with fried 
sippets. 

Penobscot Stew. — Use about a ^ of a pound of cold 
broiled or roasted meat, 4 potatoes, 2 onions, a quart of 
water, a quarter of a cupful of barley, a tablespoonful of 
flour, salt and pepper to taste. Cut the meat into small 



74 HOUSEHOLD DEPARTMENT. 

cubes; cut the onions very fine; wash the barley. Put 
these all in a stew-pan, and dredge them with the flour, ^ a 
tablespoonful of salt, and J of a teaspoonful of pepper. 
Add the water, and simmer two hours. Pai'e and slice the 
potatoes and add them to the stew, and simmer an hour 
longer. Add more salt and pepper if there is not already 
enough. 

Chicken Croquette— Minced Fowl or Meat.— 

About J as much fine bread crumbs as you have meat, 1 egg 
beaten light to each cupful of minced meat, gravy enough 
to moisten the crumbs and meat; or, if you have no gravy, 
a little di'awn butter ; pepper and salt, and chopped parsley 
to taste ; yolks of two hai'd-boiled eggs, rubbed fine with 
the back of a silver spoon, added to the meat. Mix up into 
a paste. Make, with floured hands, into rolls or balls, roll 
in flour until well coated, and fry, a few at a time, in nice 
dripping or a mixture, half lard and half butter. As you take 
them out, lay in a hot cullender, that every drop of fat may 
be drained off. Serve in a heated dish, and garnish with 
cresses or parsley. 

Chicken Fricassee. — Take 2 chickens, cut up, and 
lay them in skillet, mth 2 slices of lean ham, 2 small escha- 
lots, and a few blades of mace. Then season fowls with 
pepper and salt. Add a little water. When about half 
done, add half a pint of cream and a lump of butter v'ue 
size of a walnut, rolled in flour. Keep the fricassee con- 
stantly stiiTing till done. 

Pates of Chicken or other Meat.— Line small pate- 
pans with good puff paste, let this get crisp in a cool place, 
and bake in a brisk oven. Stii' minced chicken, well-seas- 
oned, into a good, white sauce, heat through, fill the shells, 
set in the oven to brown very slightly, and serve. 

Fried Chicken. — Cut the chicken into 6 or 8 pieces, 
and season well with salt and pepper. Dip into beaten 
egg, and then in fine bread crumbs, in which there is a 
teaspoonful of chopped parsley for every cupful of crumbs. 
Dip once more in the egg and crumbs, and fry 10 minutes 
in boiling fat. 

Chicken Salad. — Equal to full-grown chicken, boiled 
tender, and cold ; 2 brmches of celery, 1 cup boiling water, 
1 tablespoonful corn starch, wet with cold water ; 1 great 



HOUSEHOLD DEPARTMENT. 75 

spoonful fat, skimmed from liquor in which the fowls were 
boiled ; ^ tablespoonful oil, ^ cup of vinegar, 1 teaspoonful 
made mustai'd, 1 raw egg, whipped white ; 2 hard-boiled 
eggs, 4 tablespoonful powdered sugar. Season to suit. 
Omit fat and skin of fowl. Cut it and celery [lettuce, pota- 
toes, beets, beans, etc., will answer in place of celery.] To 
boiling water, add the corn-starch, and stii' in, skim from 
cold liquid. Remove from lire, * and whip in the beaten 
eggs. Garnish, when cold, with egg yolk, lettuce, etc. 

Potato Salad. — Two large boiled potatoes, 1 teaspoon- 
ful powdered sugar, 1 tablespoonful oil, 1 saltspoonful made 
mustard, 1 saltspoonful salt and same of pepper, 1 teaspoon- 
ful table sauce, 1 egg, beaten light, white and yolk separate ; 
three tablespoonfuls vinegar. 

Potato Croquettes. — Season cold mashed potatoes 
with pepper, salt, and nutmeg. Beat to a cream, with a 
tablespoonful of melted butter to every cupful of potato. 
Add 2 or 3 beaten eggs and some minced parsley. Roll in 
small balls ; dip in beaten egg, then in bread crumbs, and 
fry in hot lard. 

Saratoga Fried Potatoes.— Peel good-sized potatoes, 

slice them as evenly as possible, and drop them into ice- 
water; have a kettle of very hot lard, and, after putting a 
few of the slices at a time into a towel and shaking in order 
to get out the moisture, drop into the boiling lard. Stir 
them occasionally, and when of a light brown take them 
out with a skimmer and they will be crisped and not greasy. 
Sprinkle salt over them while hot. 

Baked Potatoes. — Wash and nip good-sized potatoes 
and bake in a moderate oven forty-five minutes. They are 
spoiled by being over-cooked. 

Boiled Potatoes. — Pare the potatoes, cover them with 
boiling water, and boil 30 minutes. When they have been 
cooking 15 minutes add 1 tablespoonful of salt for every 
dozen potatoes. When cooked, drain oft every drop of 
water and place the kettle on the back part of the stove for 
a moment. If you are not ready for the potatoes as soon 
as cooked, cover with a clean towel, but do not put the 
cover of the kettle on. The steam must pass off, or the po- 
tatoes will be soggy and strong flavored. It takes a good 
cook to boil a potato. 



76 HOUSEHOLD DEPARTMENT. 

Mashed Potatoes. — Pare and boil for 30 minutes. 
Mash light and fine with a wooden masher. To every 12 
potatoes add 1 teaspoonful of butter, ^ a cupful of boiling 
milk, and salt to taste. 

Lyonnaise PotatOjBS. — Six potatoes parboiled, and 
when cold, sliced or cut into dice, ^ onion chopped, butter 
or dripping for frying, chopped parsley, pepper and salt. 
Add seasoning and serve di'y. 

Fish Chowder. — Cut ^ lb. of salt pork into slices and 
put into the stewpan. Fry slowly for 12 minutes ; then add 
2 onions, cut ^/ine, and fry 10 minutes longer. Have about 
4 lbs. of fresh fish freed of skin and bone and cut into pieces ; 
have, also, 1 qt. of potatoes pared and cut in thhi slices. 
Put a layer of the fish and then a layer of the potatoes on 
top of the pork and onions. Dredge well with salt, pep- 
per and flour. Continue this until all the fish and potatoes 
are used; then cover with boiling water, and simmer gent- 
ly for 15 minutes. Mix 1 pt. of milk with 2 tablespoons of 
flour and add this to it. 

Shaker Fish and Eggs. — In a common saucepan heat 
1 pint of new milk, or thin cream if you have it. Season 
with salt, and let it simmer for a few minutes. Remove a 
portion of this gravy into another vessel and dissolve there- 
in a small piece of butter. Into the saucepan slice a layer 
of boiled patatoes, making the slices say f of an inch thick ; 
to this add a little salt codfish, boiled and picked very fine, 
then a layes of boiled eggs, each egg cut in 4 or 5 slices. 
Alternate with another layer of potato, fish and egg, until 
the desired quantity is obtained. Now pour on the reserved 
gravy and cover over for a few minutes, or until ready to 
place upon the table. When dished up, place upon the top 
some of the sliced sggs. The eggs should be boiled 6 min- 
utes, and then immediately immersed in cold water. This 
prevents them from becoming too hard, and also toughens 
the shell, thus rendering it more easily removed. For 4 
persons, about 8 eggs and 8 medium sized potatoes are 
needed. This quantity will require of salt fish, about 3 
tablespoon fuls, when nicely prepared. This is really a de- 
lectable dish. 

Deviled Lobster. — Procure a live, heavy lobster ; put 
it in a pot of boiling water, with a handful of salt to it. 



HOUSEHOLD DEPARTMENT. 77 

When done and cold take out all the meat carefully, put- 
ting the fat and coral on separate plates ; cut the meat in 
small pieces, rub the coral to a paste, stir the fat in it, with, 
a little salt, cayenne, chopped pai'sley, essence of anchovies,, 
and salad oil, or melted butter and lemon juice; cut the- 
back of the lobster shell in two, lengthwise ; wash clean,, 
stir the lobster and sauce well together, fill the shells, sprin?- 
kle bread crumbs and a few bits of butter over the top ; set 
in the oven a few minutes, or until the crumb is brown. 

To Bake Fish. — ^o not remove the head or tail. Stuff. 
Sew or wind a string around the fish. Lay pieces of sliced 
pork across the top. Sprinkle with water, pepper, salt and 
bread crumbs. Pour hot water into pan. Baste often 
while baking. Serve with drawn butter sauce. If not fre- 
quently basted, the fish will be too dry. 

Fish Croquettes. — Any cold fish — boiled, baked or 
fried — from which all fat, bones, and skin have been re- 
moved, chopped fine. One-third as much mashed potato, 
rubbed to a cream with a little melted butter. 

Poached Eggs. — Into simmering, well salted water, 
carefully drop, so as not to break, 1 egg at a time. Dip 
water from sides upon eggs. Remove before hard, upon 
separate pieces of thin, hot buttered toast. 

Scalloped Eggs. — 6 eggs, 5 tablespoonfuls of minced 
ham, a little chopped parsley, a very little minced onion, 3 
spoonfuls of cream, and 1 of melted butter. Salt and pep- 
per to taste. ^ cup of bread crumbs moistened with milk 
and a spoonful of melted butter. Line the bottom of a 
small, deep dish, well buttered, with the soaked bread 
crumbs ; put upon these a layer of chopped ham, seasoned 
with the onion and parslej^ Set in the oven,, closely cov- 
ered, until smoking hot. Beat up the eggs to a stiff frost, 
season with pepper and salt ; stir in the cream and a spoon- 
ful of melted butter, pour evenly upon the layer of ham. 
Put the dish, uncovered, back into the oven, and bake until 
the eggs are "set." 

Spanish Eggs.— ^ Add to 2 quarts of boiling water a ta- 
' blespoonful of salt, and in it cook a cupful of rice for half 
an hour. After draining through a cullander add a table- 
spoonful of butter. Spread lightly on a hot platter, and 
on it place 6 dropped eggs. 



78 HOUSEHOLD DEPARTMENT. 

Quaker Omelet. — Three eggs, a tablespoonful of but- 
ter, 1^ tablespoonfuls of corn-starch, a teaspoonful of salt, 
half a cupful of milk. Heat the omelet pan [a frying pan 
may be used,] together with a cover that will lit closely. 
In the meantime beat the yolks of the eggs, the corn starch 
and the salt. Beat the whites to a stiff froth ; add to the 
beaten yolks. Stir all together very thoroughly, and add the 
milk. Put the butter in the hot pan ; when melted pour in 
the mixture. Cover, and place on the stove, where it will 
brown but not burn. Cook about 7 minutes ; then fold it, 
tui'n on a hot dish, and serve immediately. 

Pig*S Head Cheese. — Boil a pig's head until the bones 
will drop out. When cold, chop fine and season highly 
with pepper, salt and sage ; then put it into a kettle, and to 
every quart of meat add ^ a pint of the liquor in which it 
was boiled. Simmer slowly for half an hour, and turn it 
into deep earthen dishes, on top of which place a plate 
with a weight upon it. Set in a cool place, and when cold 
cut in slices. 

Devilled Tomatoes. — One pint tomatoes, l hard 
boiled egg [the yolk only,] 2 tablespoonfuls melted butter, 
1^ tablespoonfuls vinegar, 1 raw egg whipped light, 1 
teaspoonful powdered sugar, salt, mustard and pepper. 
Pound the boiled yoke, rub in butter and seasoning. Beat 
light, add vinegar, heat almost to a boil. Stir in the beaten 
egg until mixture thickens. Set in hot water while you cut 
the tomatoes in thick slices. Broil over a clear fire. Lay 
on a hot chafing dish, and poui' hot sauce over them. 

Stuffed Tomatoes. — Get them as large and firm as possi- 
ble ; cut around place in the top, scrape out all the soft parts ; 
mix with stale bread crumbs, onions, parsley, butter, pep- 
per and salt ; chop very fine, and fill the tomatoes carefully ; 
bake in a moderately hot oven ; put a little butter in the 
pan, and see that they do not burn or become dry. 

Fish Balls. — Use the fish left from dinner. Put it in 
your chopping tray, being careful that there are no bones 
in it, and chop fine. Pare and boil potatoes enough to have ' 
twice the quantity of potatoes that you have of fish ; when 
cooked, turn them into the tray with the fish, mash fine, and 
make into balls about the size of an egg. Have the fat boil- 



HOUSEHOLD DEPARTMENT. 79 

ing hot, and fry to a light brown. Have slices of pork a 
nice brown to serve with the fish balls. 

Asparagus in Ambush. — The green tops of 2 bunch- 
es of asparagus, 8 or 9 stale biscuit, or, small light rolls, 2 
cups of milk, 4 eggs, 1 great spoonful of butter, rolled in 
flour, salt and pepper to taste. Take out the crumbs from 
the rolls, when you have cut off the tops to serve as covers, 
and set them open in the oven to crisp, laying the tops by 
them. Heat the milk, pour upon the beaten eggs ; stir over 
the fire until they begin to thicken, then add the butter and 
flour. Lastly, put in the asparagus, boiled tender, and 
chopped fine. Fill the roils with this mixture, put on the 
tops, and serve hot. Good. 

Boiled Asparagus. — Place the heads one way ; tie in 

small bundles and cut off to equal lengths. Put into salted 
boiling water and boil until tender. When well di'ained, ar- 
range upon thin slices of toast. Poiu' over them, drawn 
butter sauce. Cook 18 minutes. 

Boiled Peas. — Fu-st boil the pods in a little water. 
Skim out the pods and put the peas in ; also a little butter, 
cream, salt and pepper. Cook 30 minutes. A\Tien served, 
add the juice. A trifle of sugar assists the flavor. 

Kice Croquettes. — 1 teacup of rice, boil in 1 pt. of milk 
and 1 pt. of water; when boiled and hot, add a piece of 
butter the size of an ^%^^ 2 tablespoonfuls of sugar, 2 eggs, 
juice and grated peel of 1 lemon; stu' this up well; have 
ready the yolks of 2 eggs beaten on a plate, cracker crumbs 
on another ; make the rice into rolls and dip m the ^g^ and 
crumbs; fry them in butter; serve hot. 

Fried Parsnips. — After scraping the parsnips boil them 
gently for about f of an hour. When they are cold cut 
them into long slices about J of an inch thick, and season 
with pepper and salt. Dip in melted butter and then in 
flour. Put 2 tablespoonfuls of butter in the frying pan, and . 
as soon as hot lay in slices enough to cover the bottom. 
Fry brown on both sides. Serve on a hot dish. 

Stewed Lobster. — Open a lobster weighing 2J lbs. and 
cut the meat into little dice. Heat 2 tables230onfuls of but- 
ter, and add the dry flour, stirring until perfectly smooth ; 
then gradully add the water, stirring all the while. Season 
to taste. Add the lobster, and beat thoroughly. 



80 HOUSEHOLD DEPARTMENT. 

Welsh Rarebite. — i lb. of cheese, 2 eggs, a speck of 
cayenne, 1 tabiespoonful of butter, 1 teaspoonful of mus- 
tard, ^ teaspoonful of salt, ^ cupful of cream. Break the 
cheese in small pieces and put it and the other ingredients 
in a bright saucepan, which put over boihng water. Stir 
until the cheese melts ; then spread the mixtui'e on slices of 
crisp toast, and serve hnmediately. 

Prepared Flour. — ^Vhere this is mentioned in any cook- 
ing recipes and camiot be procured, add 1 teaspoonful of 
soda, ond 2 of cream of tartar to each quart of common 
flour, and you will have a good equivalent. 

Minute Biscuit.— [Brown.] 2 cups graham flour, 1 cup 
white flour, 2 tablespoonfuls mixed butter and lard, 1 table- 
spoonful light brown sugar, 3 cups milk, or enough for soft 
dough, 1 teaspoonful soda, dissolved m hot water, 2 tea- 
spoonfuls cream tartar, sifted in flour, 1 teaspoonful salt. 
Chop the shortening into the flour ; add sugar and salt, at 
last the milk in which the soda has been put. Roll out, with 
as little handling as may be, into a rather thick sheet. Cut 
into round cakes ; prick with a fork, and bake immediately 
in a brisk oven. These biscuits are very good and whole- 
some. 

Plain Light Rolls.— 1 quart of flour, 1 heaping table- 
spoonful butter or lard, 3 large tablespoonfuls yeast, 1 cup 
warm milk, salt to taste. Rub the butter and flom- togeth- 
er, add the milk and yeast. Knead well, let it rise until 
light, make into rolls and let them stand in a warm place J 
hour and bake in a steady oven. 

German Rolls. — l cupful of sugar, l of sour milk, i 
cupful of butter, 1 egg^ 1 teaspoonful of soda, flour enough 
to knead quite hard. Roll out, spread on sugar and butter 
and spice to suit taste, roll up again, cut off thin, and bake 
quickly. — Mrs. Sumner S. Thompson. 

PemigewaSSet Rolls.— These are designed for breakfast. 
The ingredients are, 1 cupful of butter, 1 of yeast, \ cupful 
of white sugar, 4 cupfuls of boiled milk, the whites of 4 
eggs beaten to a stiff froth, 16 cupfuls flour ; the butter should 
be melted and the milk blood warm. Mix the bread and set in 
a warm place to rise over night. In the morning shape into 
long rolls. Let these rise for an houi' ; then bake for \ 
hour. 



HOUSEHOLD DEPARTMENT. 81 

English MuflBnS.— Make, a sponge over night as for 
bread, using nothing but yeast, flour, a Httle salt, and tepid 
water. In the morning beat H up well and pour into muffin 
rings upon the griddle. The batter should be just stiff 
enough to drop [not run] from a spoon. — Bridget. 

Soda Biscuit. -^-P^^t into a sieve with a quart of unsifted 
flour, a teaspoonful of salt, 1 of saleratus, 2 of cream of 
tartar, and a tablespoonful of white sugar. Mix all thor- 
oughly, and run through the sieve, then rub in a spoonful 
of lard or butter, and wet with a little more than \ pint of 
milk. 

Muffins. — 1 pint sweet milk, 2 eggs, 3 cupfuls of flour, 
and 8 teaspoonfuls of baking powder. 

Griddle and Indian Cakes.— For the griddle cakes use 

2 coffeecupfuis of sour milk or buttermilk, 1 teaspoonful of 
saleratus dissolved in a little hot water, and flour enough to 
pour. Grease the grjddle with a piece of fat salt pork and 
fry the cakes a light brown. Indian cakes are made in much 
the same way, save that \ flour and \ Indian meal are used, 
and also a teaspoonful of salt. They require a somewhat 
longer time to fry. 

Boston Brown Bread. — 3f cups Indian corn meal, 2^ 
cups rye meai [not flour], § cup molasses, 1 quai't milk 
[either sweet or sour], 2 even teaspoonfuls soda dissolved 
in the milk ; steam in tin pudding boiler 5 hours, remove the 
cover and set in till morning. 

Shaker Brown Bread.— Mix together 2 quarts of In- 
dian meal, 1 quart of rye meal, and 1 pint of "canille" 
[coarse flour]. To 1 pint of this mixed meal add water and 
scald thoroughly, and when cool add a teaspoonful of stock 
yeast. Let it stand to rise. To the remainder of the meal 
add 8 quarts of sweet milk, scalding hot. Mix thoroughly 
with a pudding stick, and when cooled to lukewarm, add the 
"yeasted " portion. Put in the oven immediately and bake 
with a steady heat for 7 or 8 hours. 

Brown Bread No. 2. — 2 cupfuls of sour milk, 2 of In- 
dian meai, 1 of graham, \ a cupful of molasses, 1 teaspoon- 
ful of soda, 1 teaspoonful of salt, \ teaspoon of ginger. 
Steam 2 hours and bake 1. 

Brown Bread No. 3. — 2 cupfuls of sour milk, | cup of 



82 HOUSEHOLD DEPARTilENT. 

molasses, 2 of Indian meal, 1 of rye meal, 1 egg, 1 teaspoon- 
ful soda, 1 of salt. Steam 4 hours. 

Steamed Brown E^ead. — 2 cupfuls of new milk, 2 of 

Indian meal, 1^ of flour, 1 of molasses, 1 teaspoonful of soda. 
Steam 3 houi's. 

Indian Bread. — [Very good]. 1 quart of Indian meal, 

1 quart of white flour, 1 quart of buttermilk, ^ cupful of 
molasses, 1 egg, 1 teaspoonful of soda. Steam 3 houis and 
bake ^ houi\ The above rule makes a delicious loaf of 
bread. 

Corn Bread. — 4 eggs, 2 cups sour milk, 2 cups sweet 
milk, 3 tablespoonfuls sugar, 1 teaspoonful soda, lard size of 
hen's egg, which must be melted before mixing, 1 teaspoon- 
ful salt, corn meal to make batter thin enough to pour. 
Bake in hot, quick oven. 

WafB.es. — l quart sweet milk, 9 well beaten eggs, 2 
tablespoonfuls of butter, 1 teaspoonful of soda dissolved in 
the milk and strained, and 2 of cream tartar sifted with the 
flour. Make the batter as thick as pound cake batter. 

Pie Crust. — 1 quart of flour, ^ pound lard, J pound 
butter, and with water knead until smooth, roll it out thin 
3 times, touching it each time with the lard, sprinkling it 
with flour, and rolling it up to be rolled .again. 

Vienna Kolls. — l quart of flour, ^ teaspoonful jof salt, 

2 teaspoonfuls of baking powder, 1 tablespoonful of lard, 1 
pint of sweet milk ; sift together flour, salt and powder, 
rub in the lard cold, add the milk, mix in a smooth dough 
in the bowl, flour the board, tm-n out and give it a quick 
knead or two to equalize it. Break ofi" pieces of dough the 
size of an egg, then divide each piece in 2 unequal pieces, 
the largest piece form in a long roll, tapering at each end, 
lay them in a greased baking tin without touching, flatten 
each end a little, and wash over with milk. Divide the re- 
maining pieces each into 3. Boll the pieces out under the 
hand into strips a little longer then the roll already made, 
and braid them, then lay each braid as soon as formed on 
top the other plain half, when all are made, wash over with 
milk, bake in a hot oven 20 minutes. A handsome roll for 
a tea party. When they are wanted for tea make them in 



HOUSEHOLD DEPARTMENT. 83 

the morning, as it takes some time, and when wanted, steam 
them. 

Rice Griddle Cakes.— 1 quart milk; ^ cupful rice, 3 

eggs, 1 good cupful of flour, 1^ teaspoonfuls baking- 
powder. 

Hominy Muffins.— Take 2 cups of very fine hominy, 
boiled and cold, beat it smooth and stir in 3 cups of sour 
milk, ^ cup of melted butter, 2 tablespoonfuls of salt, and 
2 tablespoonfuls of white sugar, then add 3 eggs well beat- 
en, 1 tablespoon of soda dissolved in hot water, and 1 large 
cup of flour, bake quickly. 

nice Muffins.— Boil ^ piat of rice until quite soft, set 
it aside until perfectly cold, beat 3 eggs very light and stir 
them with a pint of flour into the rice, making it into a bat- 
ter with a quart of milk, add a tablespoonful of yeast, or 2 
tablespoonfuls of Royal baking powder, and bake in muffin 
rings on a hot griddle. 

Oat Meal Muffins.— 1 cup of oat meal, J cup of wheat 
flour, 1 tablespoon of sugar, ^ cup of wheat flour, 1 table- 
spoon of sugar, ^ as much shortening, melted, ^ teaspoon of 
salt, ^ teaspoon of soda dissolved in a tablespoon of hot 
water, 1 teacup of sour milk. Bake the same way as wheat 
muffins. Make graham muffins in the same way. 

Pop-Overs. — 4 eggs, 4 cups flour, 4 cups milk, small 
piece of melted butter, a little salt, ^ teaspoon baking pow- 
der, tablespoonful of sugar. Bake in gem-tins or cups, 
greased and heated, in a hot oven. 

Monitors for Breakfast.— 1 cup of water, 2 cups of 

milk, 3 cups of flour, bit of salt ; beat quickly and bake in a 
hot oven, having the roll pans heated first. 

Indian Muffins. — 2 cupsful of sweet milk, butter the 
size of an egg., 2 small teaspoonfuls of cream of tartar, a 
teaspoonful of soda, a teaspoonful sugar, a beaten egg, 2 
cupfuls of flour, J cupful of Indian meal and a little salt; 
bake in gem-pans, and serve hot. 

Nice Indian Griddle Cakes.— li cupfuls of flour, IJ 

cupfuls of Indian meal, 1 egg, 1 small pint of sour milk, ^ 
teaspoonful soda. 

Swiss Meat Omelettes.— A good way to use cold 

meat : Cold meat chopped fine with raisins, allspice, nutmeg. 



84 HOUSEHOLD DEPARTMENT. 

salt, lemon peel, and juice. Add 1 egg, 1 tablespoonful su- 
gar, cloves. The above mixture is the middle of the om- 
elettes. 3 eggs, 1 pint of milk, 2 teacupfuls flour; make 
the batter thin. Fry in a little lard ; put a spoonful of the 
chopped meat in the center and fold the batter ai'ound it 
once. 

Scalloped Potatoes. — Butter a baking dish and fill it 
with alternate layers of cold mashed potatoes and rolled 
cracker, adding to each layer butter, salt and pepper, poui- 
enough milk over to moisten all thoroughly, bake tUl brovrn, 
and serve hot. 

Egg-Plant Fritters.— Select a large egg plant and 
leave unpared and with stem ; boil it in a procelain kettle 
in slightly salted water, till so tender that it can bai-ely be 
taken out without breaking ; remove the skin, put the pulp 
in a cullender, and press the water from it, mash it very fine, 
add salt and pepper to taste, also 2 ounces of butter with 3 
tablespoonfuls of flour, add a well-beaten egg and mix thor- 
oughly. Have ready some hot butter and lard in a irjing 
pan, di'op in the egg-plant* by spoonfuls, and fry on both 
sides. 

White Sauce. — 1 tablespoonful butter, 2 tablespoonfuls 
corn starch, 1 tablespoonful flour, 1 pint of milk. Season 
with pepper and salt, mix the melted butter, starch and flour 
together, then add the milk and boil. Hot milk is best. 
This sauce without pepper can be used for toast. 

Chicken Croquettes, No. 2.— [The white sauce must 

be kept hot until the rest is ready.] 1 pint chopped chick- 
en, ^ teaspoonful salt, J teaspoonful celery salt, ^ salt- 
spoonful white pepper, a speck of cayenne pepper, 1 
teaspoonful lemon juice, 1 teaspoonful chopped parsley, 
1 egg, and a few drops of • onion juice. To obtain 
the onion juice, rub lightly a raw onion on a coarse 
grater. Mix all together; roll into small rolls in bread- 
crumbs, and dip into an egg well beaten with a teaspoonful 
of water. Take out again, roll in crumbs, then place in fry- 
ing basket and fry. Set away to cool. 

Salmon Cutlets. — Cut the salmon into slices 1 inch 
thick, and season them with a little salt and pepper, then 
lay each slice in a separate piece of buttered paper, and 



HOUSEHOLD i:)ErAKT?aENT. 85 

twist the ends lightly up ; broil them over a clear fire, and 
serve with either caper or anchovy sauce. 

B>oast Veal. — Before putting a roast of veal in the oven 
cover the uj^per side of it with thin slices of bacon. Unless 
you have tried this you will be surprised to find what a del- 
icate flavor and rich brown color will be imparted to the 
otherwise almost tasteless meat. The gravy will be great- 
ly improved, and the dressing also, if the knuckle is stuffed. 

Veal Cutlets are very nice if dipped in eggs, then in 
fine bread-crumbs, with pepjjer, salt, and a little parsley 
chopped and mixed with the bread. Have some fat, very 
hot, in the pan before you put the cutlet in. After frying 
the veal pour most of the fat out of the pan and make a 
rich, brown gravy. Serve with mashed potatoes, turnips 
and tomatoes. 

Koasted Turkey. — After removing the feathers and 
cleanly singing the bu'd, break the leg bone close to the 
foot and hang up the bird and draw out the strings from 
the thigh ; make a slit down the back of the neck and take 
out the crop, then cut the neck bone close and after the 
bird is stufi'ed the skin can be turned over the back. Cut 
around the vent, making the opening as small as possible, 
and draw carefully, taking care that the gall bag and the 
gizzard are not broken. Open the gizzard, remove the con- 
tents and detach the liver from the gall bladder. The 
liver, gizzard and heart, if used in the gravy, will need to be 
boiled an hour and a half, and chopped as fine as possible. 
Wash the turkey and wipe thoroughly di^y inside and out ; 
then fill the inside with stuffing and sew the skin of the 
neck over the back. Sew up the vent, and run a long- 
skewer into the pinion and thigh through the .body, passing 
it through the opposite pinion and thigh. Put a skewer in 
the small part of the leg and push it through. Pass a 
string over the points of the skewers and tie it securely at 
the back. Dredge with flour, covering the breast with but- 
tered white paper ; put in the oven to roast. Baste often, 
first with butter and water, afterwards with gravy from the 
dripping pan. Not too hot an oven. A turkey weighing 
eight pounds requires two and a half hours to bake. Stew 
the giblets till tender and chop them up fine to make a 
gravy, with a few spoonfuls of drippings and very little 



86 HOUSEHOLD DEPARTMENT. 

floui*. Some sauce of a slightly acid taste, as currant, ap- 
ple or cranberry, usually accompanies roast turnkey. 

To Cook Sweet Potatoes.— Boil them until they are 
done, then scrape the skin from them carefully, cut them 
lengthwise one-foui'th of an inch thick, and pom* over each 
slice, as it is placed in the sauce dish, a syi'up made of but- 
ter and sugar, equal parts, boiled together. Those who 
have never eaten potatoes prepared in this way have no idea 
of their dehciousness. 

Tomato salad is an agreeable entree, and goes well with 
almost any dinner, but particularly well with fried or roast 
meats. To half a dozen medium-sized tomatoes, with the 
skins removed and the tomatoes sliced, add the yolks of 2 
hard-boiled eggs, also 1 raw egg, well beaten and mixed 
with a tablespoonful of melted butter, a teaspoonful of 
sugar, with cayenne pepper and salt to suit the taste. 
When all these are mixed thoroughly add half a small cup- 
ful of vinegar. 

Fish Balls, No, 2. — One pint pared potatoes, chopped 
small, ^ pint raw salt fish, torn in small pieces and put in 
cold water. Put the potatoes in a kettle, and the fish on 
top, covered with boiling water ; cook until the potatoes are 
soft. Drain off the water, mash the fish and potatoes to- 
gether in the kettle. Add pepper, salt if needed, also 1 egg 
well-beaten, 1 teaspoonful butter. Drop tablespoonful into 
frying basket and plunge into hot fat. Don't tui'n them. 

Fried Egg- Plant. — Peel and parboil them 5 minutes, 
cut slices crosswise, season with pepper and salt, roll the 
slices in beaten egg, then in fine bread crumbs [or they may 
be dipped in batter] ; fry a light brown in hot lard. 

Baked Egg-Plant. — Peel and parboil, then mash fine, 
season with salt, pepper and butter, put in a deep earthen 
dish and grate bread crumbs over it, then bake a light 
brown color. 

Baked Beets. — ^Beets retain their sugary, delicate fla- 
vor to perfection, if baked instead of boiled. Tui-n them 
frequently while in the oven, using a knife, as a fork allows 
the juice to run out. "Wlien done, remove the skin, and 
serve with butter, salt and pepper, in slices ; be sui*e they 
are ^'piping" hot. 



I 



87 HOUSEHOLD DEPARTMENT. 

To Cook Cauliflower. — Remove all green leaves, boil 
the white part in salted water, or half sweet milk and half 
water, and when tender put over it, while hot, slices of 
butter. 

Chicken Pie Crust.— 6 cups of flour, IJ cups of wa- 
ter, 1^ pounds of lard, 1 teaspoonful of salt, ^ teaspoonful 
soda, sprinkled over the dough. This is crust enough for 
a pie of 2 chickens. 

Rice Chicken Pie. — A good chicken pie is made as 

follows: Cover the bottom of a pudding dish with slices of 
broiled ham; cut up a broiled chicken, and nearly fill the 
dish ; pour in gravy or melted butter to fill the dish, add 
chopped onions if you like, or a little ciuTy powder, which 
is better; then add boiled rice to fill all interstices and to 
cover the top thick. Bake from ^J to J of an hour. 

Chicken Cream Soup. — Boil an old fowl with an onion 
in 4 quarts of cold water until there remains but 2 quarts. 
Take it out and let it get cold. Cut oft the whole of the 
breast and chop very fine. Mix with the powdered yolks of 
2 hard boiled eggs, and rub through a cullender, then cool, 
skim, and strain the soup into a soup pot. Season, add the 
chicken and egg mixture, simmer 10 minutes and pour into 
the tureen. Then add a small cup of boiling milk. 

Meat Pie. — Take mashed potatoes, seasoned with salt, 
butter, and milk, and line a baking dish. Lay upon it slices 
of cold meat of any sort, add salt, pepper, catsup, and butter, 
or any cold gravy, put in a layer of potatoes and another 
layer of meat in the same way till the dish is full ; have a 
layer of potatoes on the top. Bake it until it is thoroughly 
heated through. 

No. 2. — Rub through a quart of flour 2 teaspoonfuls of 
cream of tartar, a piece of butter or lard the size of a large 
egg, well beaten first, and at least a teaspoonful of salt. 
Dissolve 1 teaspoonful of soda in 1 cupful of milk or 
water, and mix with the flour, adding enough more to make 
the crust stiff enough to roll. Roll it half an inch thick, 
and use no bottom crust. Cover with cold water, bits of 
bone, gristle, and pieces of meat which are not nice for the 
pie, and simmer gently for a long time, strain off the gravy 
so made, thicken it with a small piece of butter and a table- 
spoonful of flour, previously rubbed together. If you have 



88 HOUSEHOLD DEPARTMENT. 

plenty of gravy, save a part of it to serve in a tui-een. Cut 
the cold meat into small squai'e pieces, lay it in a baking 
dish [without an under-crust,] add tiny bits of butter, pep- 
per and salt, sprinkle a little bit of flour over the top and 
add a cupful of gravy or hot water, then cover with crust, 
bake about J of an houi\ A little onion, finely minced, is 
an improvement, or a few spoonfuls of canned tomatoes 
may be used. 

Green Apple Pies* — Pare, quarter, core nice tart ap- 
ples, and stew in water enough to prevent burning. When 
tender, make very sweet with white sugar. Fill the pie- 
plate, which has been lined and edged with paste, grate on 
a little nutmeg, cover and bake J of an hour. 

White Potato Pie. — For one good-sized pie, take half 
a pound of potatoes, boil and mash, and while hot squeeze 
one-half a lemon into it with a good-sized piece of butter ; 
add one cup white sugar, two or three eggs, half a tea- 
spoonful of mace, and grate nutmeg on top of pie. 

Potato Pie. — Boil either Irish or sweet potatoes until 
well done, mash and sift them tln-ough a coarse wire sieve, 
to a i)int of pulp add 3 pints of sweet milk, a tablespoonful 
of melted butter, 2 eggs, a teacupful of sugar, half a tea- 
spoonful of salt, nutmeg or lemon to flavor. Bake with an 
undercrust of rich paste. 

B/hubarb Pies. — Do not cut the rhubarb until the 
morning it is to be used, or, if you have to buy it, keep it 
in a cool place. Strip oif the skin and cut the stalk into 
pieces about an inch long, and stew in just water enough to 
prevent burning. When cold, sweeten to taste. Cover the 
pie-plates and roll upper crust about half an inch thick; cut 
into strips an inch wide, and after filling the plate with the 
rhubarb put on 4 cross pieces and the rim. Bake half an 
hom\ 

Lemon Pie. — G-rate 1 lemon, mixing juice with the 
grated rind, 1 cup of water, 1 cup of sugar, yolks of 2 eggs, 
a piece of butter the size of an egg, 1 slice of bread broken 
fine without the crust ; bake with only an undercrust. When 
done, beat 2 whites of eggs with 4 tablespoonfuls of sugai- 
and a few drops of lemon ; spread over the top, then return 
to the oven to brown lightly. 



HOUSEHOLD DEPAKTMENT. 89 

No. 2. — These 3 modes of making lemon pies are al! 
good. The first is to take the yolks of 3 eggs, 2 teaspoon- 
fuls of corn-starch dissolved in a little cold water, a cupful 
of boiling water, 1 of sugar, the juice and grated liiid of a 
lemon. When the pie is nearly cold cover with the beaten 
whites, with a spoonful of powdered sugar added. Brown 
nicely. 

Five eggs, laying aside the whites of 3 for frosting, a 
heaping teacupful of sugar, 2 tablespoonfuls of flour, a lit- 
tle extract of lemon, tartaric acid to suit the taste, 2 quarts 
of milk. Two pies can be made with these quantities. 

A cupful of sugar, the yolks of 2 eggs, the juice of 1 
lemon, a little extract of lemon, 3 tablespoonfuls of flour. 
Just before putting into the oven add a cupful milk. Use 
the whites of the eggs for frosting. 

Sliced Apple Pies. — Line the plates with a bottom 
crust and then fill with quartered apples. For a plate of 
common size allow 2 spoonfuls of sugar, a little nutmeg, 
and 2 spoonfuls of water. Cut the upper crust a little 
larger than the plate, and raise the under crust with the 
blade of the knife, and lay it under it. Bake 1 hour in a 
moderate oven. Wien molasses is preferred, use 3 spoon- 
fuls, and a little cinnamon instead of nutmeg. 

Bread Croquettes. — Prepare bread as for stuffing, but 
without the herbs, make into balls, and fry brown in hot 
lard. 

Crullers. — These dainties are easily and quickly made. 
A piece of butter about the size of an egg, a nutmeg, a 
cupful of sugar, and 3 eggs are to be made stiff with 
flour, cut in fancy shapes, and fried in boiling lard. 

Hermits. — A cupful of raisins, stoned and chopped, a 
cupful of butter, 2 of sugar, a teaspoonful each of cinna- 
mon and clove, half a teaspoonful of soda, dissolved in a 
little milk, 1 nutmeg, 3 eggs, flour enough to roll out. Roll 
the dough to the thickness of a J of an inch, and cut it with 
a round tin. Bake the cakes about 12 minutes, in a rather 
quick oven. 

Ginger Cookies. — Two cups of sugar, l cup molasses, 
1 cup butter, 1 cup sweet milk, 1 heaping tablespoonful of 
ginger. Flour enough to roll. 



90 HOUSEHOLD DEPARTMENT. 

Ginger Snaps. — Tln-ee cupfuls of butter, 6 of molas- 
ses, 3 of hot water, 3 of sugar, 6 spoonfuls of ginger, 
6 teaspoonfuls of soda, floui* to roll. 

No. 2. — Seven cups sifted flour, 1 cup of molasses, 1 cup 
sugar, 1 egg, 1 tablespoonful of vinegar, 1 tablespoon soda, 
and 1 tablespoon ginger. 

Soft Cookies. — One teacupful of sour cream, 1 of sugar, 
2 eggs, 1 teaspoonful of soda, 1 of cream of tartar, a little 
salt, nutmeg, flour to roll. 

Scotch Cookies. — Beat 2 cups of sugar, with 1 cup of 
butter and 5 tablespoonfuls of milk in which has been dis- 
solved 1 teaspoonful of soda. Beat 2 eggs quite white and 
add them. Mix 2 teaspoonfuls cream of tarter with ^ pound 
of flour, and a teaspoonful of powdered cinnamon. Mix 
the whole together, adding more flour from time to time to 
make a dough. Roll thin and bake quickly. 

Lafayette Jumbles.— Nearly i cupful of milk, ^ cup- 
ful of butter, 1 cupful of sugar, 3 cupfuls of flour, 2 eggs, 
^ teaspoonful of soda, ^ nutmeg. Roll out, and dust with 
the white of an egg. Sprinkle with sugar. 

Doughnuts. — 1 quart flour, 1 egg, ^ cup sugar, 1 cup 
sweet milk, 6 teaspoons melted lard, 2 even spoonfuls cream 
tartar, 1 even spoonful soda. 

Picnic Cakes. — 1 cup of sugar, ^ cup of butter, 2 eggs, 
^ cup of sweet milk, 1 teaspoonful of cream of tartar, ^ tea- 
spoonful of soda. Mix with sifted flour to the consistency 
of cookies, cut in strips, which roll in powdered sugar and 
twist into round cakes. Bake a very light brown. 

Neapolitan Cakes. — l-Pink and White]. 1 pound 
sugar, powdered, 1 pound prepared flour, ^ pound butter 
creamed with sugar, 10 eggs [the whites only] whisked stiif ; 
divide batter in 2 equal portions. Leave 1 white, color the 
other with a little cochineal ; use cautiously, as a few drops 
too much will ruin the color. 

Lemon Cake. — The rind and juice of a lemon, 1 tea- 
spoonful of cream of tartar, J as much saleratus, 1 teacup 
of butter, 1 of sweet milk, 3 of sugar, 4:^ of flour, and 5 
eggs — the yolks and whites beaten sepaiately. Bake in 2 
loaves for 45 minutes in a rather quick oven. 



HOUSEHOLD DEPARTMENT. 91 

Coffee Cake. — Five cupfuls of flour, 1 of butter, 1 of 
coffee, 1 of molasses, 1 of raisins, and a teaspoonful of soda. 
— Mrs. Stephen Jennings. 

Wedding Cake. — One pound flour, 1 pound brown 
sugar, IJ pounds butter, \ pound candied citron, 4 pounds 
ciuTants, 4 pounds raisins [stoned or chopped], 9 eggs, 1 
tablespoonful each of ground cloves, cinnamon, mace, nut- 
meg, and 3 gills brandy. Fruit should be rolled in flour 
before straining in. This cake will keep until the youngest 
daughter is married. 

Orange Cake. — One cup of butter, 2^ cups of sugar, 
6 eggs, 1 cup of milk, 4 cups of flour, 1 teaspoonful of 
cream of tartar, and \ a teaspoonful of soda. Bake in lay- 
ers. Make a frosting of the whites of 2 eggs, the juice and 
grated rind of 2 oranges, and 1 pound of powdered white 
sugar; spread this between the cakes and over the upper 
one. 

Blueberry Cake. — One cup milk, l cup sugar, 1 spoon- 
ful butter, 1 cup of blue or other berries, \ teaspoonful 
soda, 3 cups of flour. This is a very nice breakfast or tea 
cake. The fixed air in the berries makes the cake light. 
It is best baked in patty pans. 

Plain Fruit Cake. — One cup of sweet milk, 1 cup of 
brown sugar, \ cup of molasses, \ cup butter, 3 cups of 
flour, \ pound raisins, 1 cup currants, 1 teaspoonful salt, 1 
tablespoonful cloves, 1 tablespoonful cinnamon, 1 nutmeg, 
2 eggs well beaten, 2 tablespoonfuls of baking powder. 

Union Cake. — A. cupful of butter, 2 of sugar, 1 of 
sweet milk, 3 of flour, half a cupful of corn starch, four 
eggs, 2 teaspoonfuls of lemon flavor, 1 of cream of tartar, 
and half a teaspoonful of soda. 

Excellent Gold Cake.— A cupful of sugar, half as 

much butter, \ a cupful of milk, 1 j cupfuls of flour, the 
yolks of 3 eggs and 1 whole ^gg^ f of a teaspoonful each 
of soda and cream of tartar, \ a teaspoonful of lemon 
flavor. Mix together the sugar and butter, and add the 
eggs, milk, lemon extract and flour, in this order. Bake for 
half an hour in a moderate oven. 

Silver Cake. — One-half cup of butter, 2 ciips of sugar, 
the white;; of 8 eggs, J cup of milk, 2^ cups of sifted flour. 



92 HOUSEHOLD DEPARTMENT. 

^ teaspoonful of soda, 1 teaspoonful of cream of tartar, 1 

tablespoonful of essence of almond. 

Maggie's Molasses Cake.— One cup molasses, cup 

sugar, cup sour milk, not quite cup lard and butter mixed, 
teaspoon soda, 2 eggs, flour to thicken. 

A Good Sponge Cake,— Into a froth made of 7 eggs 
and 2 teacupfuls of sugar, stir 2 coffeecupfuls of floui', 
mixed with a teaspoonful of saleratus and 2 of cream of 
tartar. Flavor with the juice and grated rind of 1 lemon. 
Bake in sheets in a moderately hot oven. 

Seed Cakes. — Two cupfuis of sugar, 4 of flour, but- 
ter the size of an egg, ^ sl teaspoonful of saleratus, enough 
milk to so wet these ingredients that they will roll easily, 
and seeds to taste. Roll about half an inch thick, and bake 
in a quick oven. 

Ginger Pound Cake. — Three large loaves of excellent 
cake can be made of 2 cupfuis of butter, 2 of sugar, ^ of 
molasses, 9 of flour, 2 teaspoonfuls of cinnamon, 2 of sal- 
eratus, 2 tablespoonfuls of ginger, 3 eggs and a nutmeg. 

ftuick Loaf Cake. — Melt half a poimd of butter — 
when cool, work it into a pound and a half of raised dough. 
Beat 4 eggs with f of a pound of rolled sugar, mix it with 
the dough, together with a wineglass of wine, or brandy, a 
teaspoonful of cinnamon, and a gi'ated nutmeg. Dissolve 
a teaspoonful of saleratus in a small teacup of milk, strain 
it on to the dough, work the whole well together for a 
quarter of an hour, then add 1 pound of seeded raisins, and 
put it into cake pans. Let them remain 20 minutes before 
setting them in the oven. 

Mount Blanc Cake. — 2 even cups of powdered sugar, 
f cup butter, creamed with sugar, whites of 5 eggs, very 
stiff, 1 cup of milk, 3 cups of flour, or enough for good 
batter, 1 teaspoonful soda dissolved in hot water, 2 tea- 
spoonfuls of cream of tartar, sifted in flour, vanilla flavor- 
ing ; bake in jelly cake tins. Filling foe Same. — "Whites of 
3 eggs whisked stiff, 1 heaping cup powdered sugar, 1 co- 
coanut, pared and grated, mix lightly together, taking care 
not to bruise the cocoanut, and when the cakes are perfect- 
ly cold, spread between and upon them. 

Jelly Cake. — Beat 3 eggs well, the whites and yolks 



HOUSEHOLD DEPARTMENT. 93 

separately, take a cup of fine white sugar and beat that in 
well with the yolks, and a cupful of sifted flour stirred in 
gently, then stir in the whites, a little at a time, and a tea- 
spoonful of baking powder and 1 tablespoonful milk, pour 
it in 3 jelly cake plates, and bake 10 minutes in a well heat- 
ed oven, when cool spread with currant jelly, place each 
layer on top of the other and sift powdered sugar on the 
top. 

Eich Cream Cake.— Stir together till very white, | 
pound of butter, J pound of sugar, beat the whites and 
yolks of 7 eggs separately to a froth, stir them into the 
cake, ]Dut in a wineglass of brandy, a grated nutmeg, and 1^ 
pounds sifted flour. Just before it is baked, add ^ pint of 
thick cream, and 1 pound of seeded raisins. 

Tea Cake. — l pint new milk, 2 pints flour, 2 eggs, 2 
tablespoonfuls butter, 1 tablespoon soda, 1 tablespoon 
cream tartar. 

Coffee Cake No. 2. — l cup of brown sugar, 1 cup of 
butter, 1 cup of strained coflee, 1 cup of molasses, 3 eggs 
well beaten, 1 pound of raisins, 2 cups of flour, 2 teaspoon- 
fuls of baking powder. 

Currant Cake. — 1 cup of butter, 2 cups of powdered 
sugar, creamed with butter, ^ cup of sweet milk, 4 eggs, 3 
cups of prepared flour, ^ grated nutmeg, ^ pound cui'rants, 
washed, dried, and di'edged, put the fruit in last and bake 
in cuj)s or small pans. They are very nice for luncheon or 
tea — very convenient for Sabbath school suppers and pic- 
nics. 

Cider Cake. — 2 cups sugar, l cup butter, 5 eggs, 1^ 
cujDS of cider, with 1 teaspoonful of soda dissolved in it, 
S2:)ices or nutmeg to taste, 4^ cups of flour, 2 cups of fruit. 

Mev/ Years Hickory-nut Cake.— 1 pound of flour, 1 

pound of sugar, ^ pound of butter, G eggs, 2 teaspoons of 
cream of tartar, 1 of soda, -^ cup of sweet milk. Beat the 
cake thoroughly, and then stir in a small measure of hick- 
ory-nuts, first, of course, taking them from the shell ; bake 
in a steady but not quick oven. This is a very fine cake. 

Warsaw White Cake.— Take l^ large cups of flour, 
mix half of it with 2 tablespoonfuls of melted butter, 1 tea- 
spoonful of cream of tartar, and some milk, mix the 



94 HOUSEHOLD DEPARTMENT. 

other half with some milk and 1 teaspoonful of soda, add 
to these a coffeecup of sugar, beat all together and bake. 
The milk for cake should always be divided, and the soda 
dissolved in one portion and the cream of tartar in the 
other. 

French Cake. — i cup butter, 3 eggs, 2 cups sugar, 1 
cup milk, 3 cups flour, 2 teaspoons cream of tartar and 1 
teaspoonful of soda ; beat the yolks of eggs in the milk, add 
the butter and the sugar, then the flour and the cream tai'- 
tar. 

Strawberry Shortcake.— 1 cup of powdered sugar, 1 

tablespoonful of butter rubbed into the sugar, 3 eggs, 1 cup 
prepared flour [a heaping cup], 2 tablespoonfuls of cream, 
bake in jelly cake tins. "WTien quite cold, lay between the 
cakes nearly a quart of berries. Sprinkle each layer lightly 
with powdered sugar, and strew the same thickly over the 
upper crust. Eat while fresh. 

Mock Cream Toast. — This is a delicious side dish at 
breakfast. Melt in 1 quart of morning's milk, about 2 
ounces of butter, a large teaspoonful of floiir, freed from 
lumps, and the yolks of 3 eggs, beaten light, beat these in- 
gredients together several minutes, strain the cream through 
a fine hair sieve, and when wanted, heat it slowly, beating 
constantly with a brisk movement. It must not boil or it 
will curdle and lose the appearance of cream. "When hot 
dip the toast and if not sufficiently seasoned with butter, add 
salt. Send to the table hot. 

Oatmeal Custard.— Take 2 teaspoonfuls of the finest 
Scotch oatmeal ; beat it up in a sufficiency of cold water in 
a basin to allow it to run freely, add to it the yolk of a fresh 
eggy well worked up, have a pint of scalding new milk on 
the fire, and pour the oatmeal mixture into it, stirring it 
round with a sjDoon so as to incorporate the whole, add 
sugar to your taste, and throw in a glass of sherry to the 
mixture, with a little grated nutmeg, pour it into a basin and 
take it warm in bed. It will be found very soothing in cases 
of colds or chills. Some persons scald a little cinnamon in 
the milk they use for the occasion. 

Tapioca Cream. — 3 tablespoonfuls tapioca, cover with 
water and soak 4 hours, pour off the water, put i» 1 quart 
of milk over the fire, when it boils, stir in the yolks of 3 



HOUSEHOLD DEPARTMENT. 96 

eggs and a little salt, stir it until it begins to thicken. 
Make a frosting of the 3 eggs, and spread over the top. 
Flavor with vanilla. 

Shaker Boiled Apples. — About the nicest morsel that 
ever tickled the palate is a boiled apple ; not boiled like a 
a potato nor steamed like a pudding, but as follows : Place 
a layer of fair skinned Baldwins, or any nice variety, in the 
stew pan, with about -^ of an inch of water. Throw on 
about ^ cup of sugar to 6 good sixed apples, and boil until 
the apples are thoroughly cooked and the syrup nearly thick 
enough for jelly. After one trial no one would, for any con- 
sideration, have fair skinned apples peeled. The skins con- 
tain a very large share of the jelly-making substance, and 
impart a flavor impossible to obtain otherwise. It is also 
said that " a wise housekeeper, instead of throwing away 
the skins and cores of sound pie-apples, would use them for 
jelly. A tumblerful of the richest sort can thus be obtained 
from the dozen apples. Boil the skins, etc., a few minutes 
and strain. Add a little sugar to the liquid, and boil until 
right to turn into the tumbler." 

Ice Cream. — 1 quart of cream, 1 pint of milk, 1 cup of 
sugar ; flavor to taste. Beat the cream to a froth, stir in 
the milk and sugar thoroughly, and freeze. 

Strawberry Ice Cream. — 1 quart of strawberries, l 

pint of sugar or less, ^ pint of milk, 1^ pint of cream; uiash 
the berries and sugar together with a wooden spoon ; with 
the back of the spoon, rub it through a hair sieve. If the 
color should not be good, a little j)repared cochineal or beet- 
root juice may be put in to improve it. Whipping the 
cream for a few minutes adds to the lightness. 

Plain Ice Cream. — [Good for fair.] l quart of rich 
milk, 2 eggs, [3 if the milk is thin,] ^ pound of sugar, [or a 
cupful,] ^ tablespoonful of corn starch, or arrow root. Put 
the milk in a tin ^^ail into boiling water, dissolve the corn 
starch in a little milk and add, when thickened up, sugar 
and beaten eggs as for boiled custard. WTaen cool add IJ 
teaspoonfuls of vanilla. 

!Rock Cream. — This will be found a very ornamental as 
well as a delicious dish for supper. Boil a teacupf ul of rice 
till quite soft in new milk, sweetened with powdered loaf- 
sugar, and pile it upon a dish. Lay on it in different places 



96 HOUSEHOLD DEPARTMENT. 

lumps of either currant jelly or preserved fruit of any kind. 
Beat the whites of 6 eggs to a stiff froth, with a little pow- 
dered sugar ; flavor with vanilla. Add to this when beaten 
very stiff a table spoonful of rich cream and drop over the 
rice ; give it the form of a rock of snow. 

Swiss Cream. — i box of gelatine, 1 quart of cream, 1 
cujDf ul of powdered sugar, 1 teaspoonful of vanilla, -J cupful 
of boiling water ; soak the gelatine 1 houi' in ^ cupful of 
cold water, whip the cream, then put -J- cupful of boiling 
water into the gelatine and strain into the whipped cream, 
add the sugar and vanilla, stu' until it begins to thicken, and 
put into a mould and keep cool 4 hours before serving. 
Use a whip churn. 

Tapioca Cream. — Cover 4 large spoonfuls of tapioca 
with 1 cupful of cold water, and soak over night, set 1 quart 
of milk on the fire to boil, beat together the yolks of 4 eggs, 
and 1 cupful of sugar, stir into the boiling milk, with a 
pinch of salt, and then stu* in the tapioca, beat the whites to 
a stiff froth and stir into the custard, then turn into a dish. 
Flavor with lemon or vanilla. 

Italian Cream. — 1 pint of cream, ^ pint of milk, 1 cup 
of sugar, 1 cup of wine, to be whipped ^ hour, J box gela- 
tine, dissolved in ^ pint of water, mix with other ingredi- 
ents. Use milk in place of cream if cream cannot be ob- 
tained. 

Vanilla Cream Puffs. — 1 cup boiling water, 2 table- 
spoonfuls butter, 1 cup prepared flour, 2 eggs, beaten well, 
1 cup powdered sugar and whites of 2 eggs, for icing, 1 
pint cream whipped with a little sugar, vanilla seasoning in 
cream, heat the water over fire with 1 tablespoonful of but- 
ter, boil, and work in the flour, stu* until stiff, and work in 
rest of the butter, take from the range, tui'n out and beat 
in the eggs, put upon a greased tin in tablespoonfuls., tak- 
ing care not to let them touch,- bake quickly, when cold, cut 
a round piece out of the bottom with handle of teaspoon, 
scrape out most of the inside, fill cavity with the whipped 
cream into which you have beaten 2 tablespoonfuls of icing, 
fit back the round piece taken from the bottom. 

Iced Pudding. — J po^^d of sweet almonds, 2 ounces 
of bitter ones, | pound of sugar or f j)int, 6 eggs, 1^ pints 
of milk. Put the almonds in boiling water, then blanch 



HOUSEHOLD DEPAKTMENT. 97 

them and pound them in a mortar until they are a smooth 
paste, add to these the well-beaten eggs, and the sugar and 
milk, cook in hot water like boiled custard, flavor with va- 
nilla, when cold freeze. 

Berry Pudding. — 1 pint of milk, 2 eggs, l saltspoonful 
of salt,' |- teaspoonful of soda [dissolved in a little hot 
water], ^ teaspoonful of cream of tartar, sifted through 1 
cupful of flour, to these ingredients add flour enough to 
make a thick batter, finally, stir in 1 pint of blackberries 
or raspberries, well dredged with floui*. A sauce should be 
served with this pudding. 

A 1 Egg Bread Pudding is sometimes greatly to be de- 
sired. Beat 1 egg with 1 teaspoonful of flour, 3 of brown 
sugar, 1 pint of milk, a little salt ; place some very thin 
slices of buttered bread in a pudding dish, then pour the 
custard already made over this, and bake for J hour. Fruit 
may be added and spices to suit the taste. 

Orange Pudding. — Peel and slice 6 oranges ; sprinkle 
over them ^ cup of sugar, boil 1 pint milk, add 1 whole 
egg and the yolks of 2, ^ cujd sugar, and 2 tablespoonfuls 
of corn starch. Boil until it thickens, then pour it over the 
orange. Beat the whites of 2 eggs to a stifl:' froth, add a 
very little sugar, and spread it oVer the top and place in 
the oven for a few minutes. Half the above quantity is 
enough for four persons. 

ftueen's Pudding.— 8 or 10 fine juicy apples, pared 
and cored, ^ pound macaroons, pounded fine, 2 table- 
spoonfuls sugar, ^ teaspoonful cinnamon, J cup crab, quince, 
or other sweet firm jelly, 1 tablespoonful brandy, 1 pint of 
milk, 1 tablespoonful best flour or corn starch, whites of 3 
eggs, a little salt. Put the apples into a pudding-dish, 
well-buttered, fill half full of water, cover closely and steam 
in a slaw oven until tender. Cover, cool and drain ofi the 
water. Put into each apple a spoonful of jelly and a few 
drops of brandy, sprinkle with cinnamon and sugar. Cover 
again and leave alone for 10 minutes. Scald the milk, and 
stir in the macaroons, salt, and flour, wet in a little cold 
milk. Boil all together 1 minute. Take from fire, beat for 
a few minutes, and let it cool before whipping in the beaten 
whites. Pour over the apples, and bake half an houi* in a 
moderate oven. Eat hot with cream sauce. 



98 HOUSEHOLD DEPARTMENT. 

Green Gooseberry Tart.— Top and tail the goose- 
berries. Put into a porcelain kettle with enough water to 
prevent burning, and stew slowly until they break. Take 
them off, sweeten well, and set aside to cool. When cold 
jDOur into jDastry shells, and bake with a top crust of puff- 
paste. Brush all over with beaten egg while hot, set back 
in the oven to glaze for 3 minutes. Eat cold. 

Neudle Pudding.— 3 eggs, beat light, add a little 
salt and flour to make a paste that will roll, roll the paste ^ 
of an inch thick, fold the paste and shi'ed fine, boil in clear 
water, with a little salt, put them in the water while it is 
boiling, and do not allow them to stick together, or uncover 
the pot for 10 minutes, take them out and drain well, bake 
them 1 hour, beat 2 eggs light, mix them in a quai't of 
milk, and stii* in the neudles, add salt, sugar and spices to 
taste, and bake as custard — Anna. 

Apple Dumplings. — Make them the usual way, place 
them in a deep pudding dish, make a liquor of water, sugar, 
butter and a little nutmeg, the liquor should very nearly 
cover the dumplings, bake on one side, turn them on the 
other, bake about f of an hour. 

Sauce for Apple Dumplings.— Take l egg, 1 cup 

of sugar, ^ cup of flour and 1 pint of milk. Boil till it 
thickens and flavor to taste. 

Floating Island.— l quart of milk, yolks of 3 eggs, 
1 tablespoonful flour stirred into milk while boiling hot. 
Let it just come to a boil, and pour into a dish. Drop 
whites of 3 eggs, well -beaten in sugar, into hot water. Skim 
out and lay on milk when cold. 

Dulce de Lece. — This is a Spanish sweet meat, and 
can be used as sauce for puddiQg,,or can be spread on bread 
for children. One quart of milk, 1 pound of white sifted 
sugai', 1 teaspoonful of flour, 1 teaspoonful of gToTmd cin- 
namon ; put in a china-lined vessel, simmer for 5 or 6 
hours, occasionally stir it, pour into a glass dish, it will 
harden, eat cold. 

A Nice Pan Dowdy. — Pare and slice enough tart 
apples to fill a fiat earthen or tin pan to the depth of 2 
inches. To 3 quarts of ajjples add 1 cupful of sugar, a 
grated nutmeg, 1 cupful of cold water, and butter the size 



HOUSEHOLD DEPARTMENT. 99 

of a walnut. Cover this with plain pie-crust Qiave the 
crust about an inch thick], and bake slowly 2^ hours, then 
cover and set for an hour where it will keep hot. Serve 
with sugar and cream. When done the aj)ple will look red. 

Driiwn Butter. — Take 1 pint of sweet milk, a piece of 
butter the size of an egg, 2 or 3 tablespoonfuls of flour or 
corn starch, rub the butter and flour together, when the 
milk is boiling stii' in the butter and flour, have ready 2 
hard-boiled eggs, take oiF the shells and chop or slice them, 
stir them in as you take the butter from the fire, pepper 
and salt to taste, send to table immediately. — Jane P. 

Steamed Beef Steak Pudding.— 1 quart of flour, 

1 large teaspoonful of lard, 2 teaspoonfuls of cream of tar- 
tar, 1 teaspoonful of soda, 2 cupfuls of milk or water, a lit- 
tle salt, 1^ pounds of beef steak. Roll out the crust and 
line a deep earthen dish, then lay in jDart of the steak, with 
a few pieces of butter, a little salt, and a few whole cloves, 
then lay on the rest of the steak, with seasoning as before. 
Turn the crust up over the whole. Steam 2 hours. 

Apple Pudding. — Pare and chop fine large apples. 
Put in a pudding aish a layer of grated bread crumbs 1 
inch deep, then a layer of apple. On this put bits of but- 
ter, sugar and a slight grating of nutmeg. Continue as be- 
fore, and finally pour on a teacupful of cold water. Bake 
^ hour. Use in all 2 tablespoonfuls of butter and a small 
cupful of sugar. 

Frozen Custard with Fruit.— 1 quart milk, 1 

quart cream, 6 eggs, and 3 cups of sugar beaten up with 
the yolks, 1 pint fresh peaches, cut up small, or fresh ripe 
berries. Heat the quart of miik to almost boiling, and add 
gradually to the beaten yolks and sugar. "Whip in the 
frothed whites, return to the custard-kettle, and stir until 
it is a thick, soft custard. Let it get perfectly cold, beat 
in the cream and freeze. If you let it freeze itself, stir in 
the fruit after the second beating ; if you turn the freezer, 
stir in fruit when the custard is like congealed mush. 

Apple Tapioca Pudding.— l large cupful of tapioca, 

3 pints of cold water, 1 cupful of sugar, 1 teaspoonful 

. of salt, 1 teaspoonful of essence of lemon, 3 pints of pared 

and quartered apples. Wash the tapioca and put it to soak 



100 HOUSEHOLD DEPARTMENT. 

in the cold water. Three hours will do, but it is better to 
soak it over night. Cook from 20 to 30 minutes, then add 
the seasoning and apples. Turn into a buttered dish and 
bake IJ houi^s. Let the pudding stand in a cool room half 
an houi* before serving. Serve with sugar and cream. 

Baking Powder. — Thoroughly dry separately by gen- 
tle heat, ^- pound pulvenzed tartaric acid, f pound -of pure 
bicarbonate of soda, J pound piu-e pulverized potato farina. 
Mix them in a di*y room. Pass the mixture through a sieve 
and at once put into di'y cans and cover securely so as to 
exclude the aii- and moistui'e. One or 2 teaspoonfuls are 
mixed with the dry flour or other ingi'edients, which are 
then made into dough as quickly as possible with cold 
water, and at once baked or boiled, as the case may be. 

Crab Apple Jelly. — Wash and cut the apples in halves, 
pack in a porcelain kettle with water enough to just cover 
them, cook, closely covered, until you have a smooth sauce, 
stirring frequently to prevent burning. Have ready a large 
three-cornered bag made of coarse linen or cotton, wring it 
out of hot water, jDut in the prepared fruit and suspend it 
to di'ain over night. Don't squeeze it. If it does not drip 
dry enough to suit you, keep the juice squeezed out separ- 
ate and strain it again, or, make it up apart from the other. 
Measure the juice and allow a pint of sugar for each pint 
of juice ; this is enough for Siberian crabs, for the wild 
fruit use pound for pint. Put the juice into the kettle 
again, and boil rapidly for 20 minutes. Do not cover the 
kettle. At the end of that time add the sugar, stir until 
dissolved and let it boil up at once, when if right it will 
hang from the skimmer in flakes. It should not boil over 5 
minutes at the most. The object of boiling is to evaporate 
the watery principles from the fruit; this bemg already 
done, long cooking after the sugar is in is uimecessary, and 
should be avoided, as it spoils the color. 

Mem. — Use granulated sugar that has not a blue tinge. 
Jelly made from that bluish white sugar is not always a 
success. Pulverized sugar is largely adulterated and is apt 
to make a cloudy jelly. Quince jelly is made in the same 
manner as crab apple, using skins, cores, and also a few ap- 
ples, if your measure of quinces is small. 

Wine Jelly. — To l^- boxes Cox's gelatine, 1 pint cold 



HOUSEHOLD DEPARTMENT. 101 

water, juice of 3 lemons, grated rind of 2, let stand 1 hour, 
then add 2 pounds loaf sugar, 3 pints boiling water, boil 5 
minutes, just before straining in flannel bag stir in 1 pint 
sherry wine, 6 tablespoons best brandy. Have used thia 
recipe for 15 years and never failed. 

Cider Jelly. — 2 pounds sugar, l pint of clear, sweet 
cider, 1 pint of cold water, 1 package Cox's gelatine, juice 
of 2 lemons and grated peel of 1, 1 quart of boiling water, 
1 good pinch of cinnamon. Soak the gelatine in the cold 
water 1 hour, and add to it the sugar, lemons and cinnamon, 
l^our over all 1 quart of boiling water, and stir until the 
gelatine is thoroughly dissolved, then put in the wine, and 
strain through a double flannel bag, without squeezing, wet 
your moulds with cold water, and set the jelly away in them 
to cool. 

Grape Marmalade.— Put the grapes in a stone pot 
and put this into a kettle of cold water. Set the kettle on 
the fire and boil until the fruit can be easily mashed; stir 
often, and press with the bowl of the spoon ; strain the 
grapes through a sieve, and to every quart of pulp allow 1 
pint of sugar. Boil 40 minutes. 

Yankee Plum Pudding.— Take a tin pudding boiler 
that shuts over tight with a cover, butter it well, put at the 
bottom some stoned raising and then a layer of baker's 
bread, cut in slices, with a little butter or suet strewed over, 
then raisins, bread, and suet, alternately, until you nearly 
fill the tin. Take milk enough to fill your boiler, [as they 
vary in size], and to every quart add 3 or 4 eggs, some nut- 
meg and salt, and sweeten with ^ sugar and ^ molasses, 
drop it into boiling water and let it boil 3 or 4 hours. Be 
sure the cover fits tight or your pudding will be water- 
soaked. Serve with wine sauce. 

Cranberry Sauce. — Discard the poor fruit, and wash 
the rest, put in the preserving kettle, with J pint of water to 
1 quart of berries, now put the sugar on top of the berries, 
allowing 1 pint of sugar to 1 quart of berries ; set on the 
fire, and stew 20 minutes, stirrmg often to prevent burning. 
They will not need straining, and will preserve theii' rich 
color cooked in this way. Never cook cranberries before 
putting in the sugar. Less sugar may be used, if you 
choose. 



102 HOUSEHOLD DEPARTMENT. 

Preserved Peaches. — Weigh the fruit after it is pared 
and the stones extracted, and allow 1 pound of sugar to 
1 pound of peaches. Crack J of the stones, extract the ker- 
nels, break them to pieces and boil in just enough water to 
cover them, until soft, when set aside to steep in a covered 
vessel. Put a layer of sugar at the bottom of the kettle, 
then one of fruit, and so on until you have used uj) all of 
both; set it where it will warm slowly until the sugar is 
melted and the fruit hot through. Then strain the kernel 
water and add it. Boil steadily until the peaches are ten- 
der and clear. Take them out with a perforated skimmer 
and lay upon large flat dishes, crowding as little as possi- 
ble. Boil the syi'up almost to a jelly — that is, until clear 
and thick, skimming off all the scum. Fill your jars f full 
of the peaches, pour on the boiling syrup, and when cold, 
cover with brandy tissue paper, then with cloth, lastly with 
thick paper tied tightly over them. The peaches should be 
ready to take off after ^ hour's boiling ; the syrup be boiled 
15 minutes longer, fast, and often stuTed, to throw up the 
scum. A few slices of pineapple cut up with the jjeaches 
flavor them finely. 

Cherry Jam. — To 12 pounds of cherries, when ripe, 
weigh 1 pound of sugar; break the stones of part, and 
blanch them ; then put them to the fruit and sugar, and boil 
all gently, till the jam comes clear from the pan. 

Domestic Champagne.— When the grapes are just 
turning or about half ripe, gather them, pound them in a 
tub, and to every quart of pounded fruit, add 2 quarts of 
water. Let the mash stand 14 days, then di'aw it off, and 
to every gallon of liquor add 3 pounds of loaf sugar. When 
the sugar is dissolved, cask it and after it has done working 
bring it down. In 6 months bottle and wire the corks tight- 
ly, and an article is obtained equal to imported champagne. 

Quince Jelly. — Slice the quinces without either paring 
or coring. Put them into a preserving kettle and jurst cov- 
er with water ; put over the fire and boil until soft. Re- 
move from the stove and strain off the liquor. To every 
gallon allow 4 pounds of white sugar, and boil very fast un- 
til it becomes a stiff jelly. 

Spiced Currants. — 5 pounds currants, 4 pounds sugar, 
1 pint vinegar, 4 teaspoonfuls cinnamon, 4 teaspoonfuls 



HOUSEHOLD DEPARTMENT. 103 

cloves. Boil 3 hours ; no pepper or salt. Delightful with 
venison or mutton. 

Ganned Pears. — Halve and core your pears, select nice 
smooth ones, boil until they drop from a fork, then to 6 
cans add 1 pound of white sugar. Whoever tries this way 
of canning will not pare them afterwards. 

Frosted Peaches. — l^ large, rich peaches, free-stones, 
whites of 3 eggs, whisked to a standmg froth, 2 tablespoon- 
fuls water, 1 cup powdered sugar. Put water and beaten 
whites together, dip in each peach when you have rubbed 
off the fur, and roll in powdered sugar. Set carefully on 
the stem end, upon white paper, lay on a waiter in a sunny 
window. When half dry, roll again in sugar. Expose to 
the sun and breeze until dry, then put in a cool, dry place 
until ready to arrange them in a glass dish for the table. 

Frosted Currants. — Pick fine even bunches, and dip 
them, 1 at a time, into a mixture of frothed white of an egg, 
and a very little cold water. Drain them until nearly dry, 
and roll in pulverized sugar. Repeat the dij:) in the sugar 
once or twice, and lay them upon white paper to dry. They 
make a beautiful garnish for jellies or charlottes, and look 
well heaped in a dish by themselves or other fruit. Plums 
and grapes are very nice frosted in the same way. 

Pineapple Jam. — Pare and weigh the pineapples, and 
grate them down on a large grater. To 1 pound of fruit 
put f of a pound of powdered sugar. Set over the fire, and 
when it comes to a boil, stir till done. Boil it ^ hour or 
more, till clear. Put in jars and cover carefully. 

Pickled Peaches. — Take out of free-stone peaches the 
pits; till with large and small mustard seeds, mixed with 
grated horseradish ; tie up ; pour on a hot syrup, made of 
1 pound brown sugar to 1 quart vinegar. Seal from air. 

Tomato Catsup. — Take l peck of tomatoes, J pound 
pepper, J pound allspice, J pound white mustard seed, 2 
ounces cloves, 6 tablespoonfuls salt, ^ gallon vinegar. Boil 
slowly 6 hours. Cool and then bottle. 

B,asplberry Vinegar. — To 2 quarts of raspberries put 
1 pint of cider vinegar. After 2 or 3 days mash the fruit 
and strain through a bag. To every pint allow 1 pound of 
sugar. Boil 20 minutes and skim. Bottle when cold. 



104 HOUSEHOLD DEPARTMENT. 

Stewed Prunes. — Wash the prunes in warm water and 
rub them well between the hands. Put them in a kettle 
that you can cover tight, with 2 quarts of water to 1 of 
prunes. Stew them gently 2 hours. These will not keep 
more than 2 days in warm weather. If you like, you can 
add 1 cupful of sugar to 1 quart of prunes, and they will 
keep much longer. 

Spiced Vinegar for Pickles.— Take 2 ounces of 

bruised black pepper, 1 ounce of bruised ginger, ^ ounce of 
bruised allspice, and 1 ounce of salt. If a hotter pickle is 
desired, add ^ drachm of cayenne. Put these in 1 quart of 
vinegar, and simmer gently m an enameled saucepan until 
extracted, and pour on the pickles or other vegetables. 

Spinach or Greens. — Of spinach, dandelion, cowslips, 
beet tops, &c. Wash thoroughly and put into just enough 
salted, boiling water to cover, ^^^len tender, squeeze out 
all the water and press through a cullender. Fry a few 
minutes with a little salt,- pepper and butter. Serve with 
slices of hard boiled eggs. 

Piccalilli. — A peck of tomatoes should be sliced and 
sprinkled with a handful of salt, they should stand over 
night, and in the morning all the liquor should be turned 
oft', then chop them together with 1 cabbage head, 7 onions 
and 4 green peppers. Mix with this mass ^ pint of whole 
mustard, ^ teacupful fine sugar, -J teacupful horse radish, 
and vinegar enough to cover the whole. Stew until soft. 

Chow-Chow. — 1 peck green tomatoes, ^ peck ripe to- 
matoes, 6 onions, 3 heads cabbage, 1 dozen green peppers, 3 
red peppers, chop to suit, sprinkle with ^ spoonful salt, put 
in coarse cotton bag, drain 24 hours, put in a kettle with 3 
pounds broAvn sugar, ^ teacupful grated horse radish, 1 
tablespoonf ul each of ground black pepper, ground mustard, 
white mustard, mace, and celery seed, cover all with vinegar 
and boil till clear. If yellow color is desired, add 40 ounces 
curry powder to each gallon vinegai'. Use porcelain lined 
kettle if possible, brass or copper must not be used. 

M. Soy er's Prepared Mustard.— Steep mustard seed 

in twice its bulk of distilled vinegar for 8 days, then grind 
the whole to a paste in a mill, put it into pots, and thrust a 
red hot poker into each of them. 



HOUSEHOLD DEPARTMENT. 105 

Pickled Onions. — Peel small, silver button onions and 
throw them into a stew pan of boiling water ; as soon as 
they look clear, take them out with a strainer ladle, place 
them on a folded cloth covered with another, and when 
quite dry put them into a jar and cover them with hot, 
spiced vinegar. When quite cold, biipig them down, and 
cover with bladder wetted with the pickle. 

Mustard Fickle. — i peck of small cucumbers, ^ peck 
of green string beans, 1 quart of green peppers, 2 quarts of 
small onions. Cut all in small pieces, and put the cucum- 
ber and beans in a strong brine for 24 hours. Remove from 
brine and pour on 2 pounds of ground mustard mixed with 
1 pint of sweet oil, and 3 quarts of vinegar. 

To Keep Cucumbers Fresh. — When the cucumbers 

are in their best they- should be cut and laid in a box just 
to fit them, and then bury the box in some dry sand, cover- 
ing it over to the depth of a foot. There should not be any 
hay or moss put with them in the box, as it wdll cause them 
to turn yellow. If laid in a box without hay or moss, the 
color and bloom may be preserved for 2 weeks to look as 
fresh as the day they were cut. Melons may also he kept 
in the same way. 

Marbled Cream Candy.— 4 cups white sugar, i cup 

rich sweet cream, 1 cup water, 1 tablespoonful butter, 1 
tablespoonful vinegar, bit of soda the size of a pea, stirred 
in cream, vanilla extract, 3 tablespoonfuls of chocolate, 
grated. Boil all the ingredients except J the cream, the 
chocolate and vanilla, together very fast until it is a thick, 
ropy syrup. Heat in a separate saucepan the reserved 
cream, into which you must have rubbed the grated choco- 
late. Let it stew until quite thick, and when the candy is 
done, add a cupful of it to this, stirring it well. Turn the 
uncolored syrup out upon broad dishes, and pour upon it, 
here and there, great spoonfuls of the chocolate mixture. 
Pull as soon as you can handle it with comfort, and with the 
tips of your fingers only. If deftly manipulated, it will be 
streaked with white and brown. 

Old-fashioned Molasses Candy. — 1 quart of best 

New Orleans molasses, a piece of butter J the size of a hen's 
egg. Boil until [a little tried in cold water] it becomes 
hard, then pour in a buttered dish until cool enough to 



106 HOUSEHOLD DEPARTMENT. 

handle, when work by passing from one hand to the other. 
\\Tien white, cut in small pieces. 

To Make Good Molasses Candy.— 1 pint white 

coffee sugar, 1 pint molasses, 1 tablespoonful of vinegar, 1 
tablespoonful of butter. Cook slowly a long time, until it 
" strings " from the spoon when dipped up. Pour upon a 
greased tin pan, then jduII it until it becomes white. 

Chocolate Cream Drops. — These are simple but de- 
licious. Boil together for 4 minutes 2 cupfuls of sugar, and 
■^ cupful of flour, and beat to a cream. When neai'ly cold 
flavor to taste. Mould in little balls, and roll in chocolate 
that has been grated and melted. 

Digestible Articles of Diet.— Stewed or raw toma- 
toes, boiled onions, eggs raw or soft boiled, baked apples, 
stewed prunes, cream, rice pudding, beef, mutton, com 
starch and poultry ai'e easily digested, and agree with the 
most delicate stomach. 



FOR IXTALIDS. 

Barley or Corn Coffee. — Get common barley, wash 
several times, dry and brown it without burning. Grind 
the bai'ley, mix it with egg, and pour over it boiling water, 
let it boil a few moments and strain. Season as the patient 
likes. This is excellent di^ink for persons troubled with 
bowel complaints. Corn coffee is made in the same manner, 
and is used to settle the stomach. 

Crust Coffee. — Toast slowly 1 or 2 slices of brown or 
white bread, pour boiling water over it, sweeten to suit the 
taste, and drink hot or cold, according to preference. 

Lemonade. — Fresh lemon juice about 4 ounces, thin 
lemon peel ^ ounce, white sugar 4 ounces, boiling water 
3 pints. Let them stand till cold, and strain. "When used 
in fevers, a little spuits of nitre may be added. ' It may be 
further diluted to suit the taste of the patient. 

Jelly of Irish. Moss. — Iiish moss ^ ounce, fresh milk 
1^ pints, boil down to 1 pint. Remove any sediment by 
straining, and add 1 teacupful of sugar and lemon juice or 
peach water to give it an agreeable flavor. 



HOUSEHOLD DEPARTMENT. 107 

Calves' Feet Jelly. — Take 2 calves' feet, and 1 gallon 
of water, boil down to 1 quart, strain, and when cold, skim 
off the fat. Add to this the white of 6 or 8 eggs well beaten, 
1 pint of wine, | pound of loaf sugar, and the juice of 4 
lemons, and let them be well mixed, boil the whole for a few 
minutes, stuiing constantly, and then pass through a flan- 
nel strainer. This forms a very nutritious article of diet 
for the sick, and for those recovering from disease. The 
wine may be omitted or added, according to choice. 

Apple Water. — Cut 2 large apples in slices, and pour 
1 quart of boiling water on them. Or, pour the same 
amount of water on roasted apples. In 2 or 3 hours strain 
and sweeten, also add grated nutmeg. 

Barley Water. — Take the best pearl barley, boil it for 
a few minutes, then throw away the water, and add fresh in 
the proportion of 1 pint to 1 ounce of barley. Boil quickly 
in a tin or earthen vessel, and then let it simmer for 1 hour, 
strain and sweeten, flavor with lemon, or according to taste. 
It is a very mucilaginous drink and beneficial to invalids. 

Rice Water. — I^ice 2 ounces, water 2 quarts, boil 1^ 
hours, then add sugar and nutmeg. Rice, when boiled for 
a considerable length of time, becomes a kind of jelly, and, 
mixed with milk, is a very excellent diet for children. It 
has in some measure a constipating property, which may be 
increased by boiling the milk. 

Extract of Meat. — Cut lean, juicy beef or mutton in 
small bits, and fill a quart bottle three-fourths full. Cork 
and wire tightly, and put the bottle in a kettle of cold water, 
let it boil gently 1 hour, when it is removed, press the meat 
to obtain the juice which may yet remain in the meat. 

■ Keal Extract of Beef.— Have ready a bright bed of 
coal, rub a thick, juicy steak with a very little salt, broil 
quickly, and press out all the juice as it gathers. It may 
be made boiling hot, or used as it leaves the beef. If used 
without cooking, however, it will be more strengthening 
than if changed by heat. 

Chicken Tea. — Cut the meat from the bones, put it in 
a bottle with a little water, cork and wire the bottle, and 
put it in cold water, and boil 1 hour. 

Beef Tea. — Take beef of a good quality, very fresh, and 



108 HOUSEHOLD DEPARTMENT. 

guiltless of a particle of fat, cut it into pieces ;Jiiich square, 
put them in an earthenware vessel, add cold water until the 
beef is a little more than covered. Let it soak 3 hours at 
least ; for a very dainty person, 5 hours is better, then let 
it cook on a slow fire I'or 10 minutes. Never strain it. 
Served up with pepper and salt to taste, and with a bit of 
di'y toast, well browned. 

Rice Biscuits. — 2 tablespoonfuls of rice flour, 3 of 
wheaten flour, 2 of j)Owdered sugar, a piece of butter the 
size of a walnut to be rubbed into the flour, as much boil- 
ing milk as will scald the mixture, beat with the rolling pin 
till short, roll out very thin, and cut into rounds with the 
top of a tumbler. Bake in a very slow oven. 

Oat Meal Gruel, for Invalids.— 2 cups Irish or 

Scotch oat meal, 2 quarts water, 1 teaspoonful salt. Let the 
oatmeal soak over night in ^ the water, strain, and add the 
rest of the water with the salt, and boil until it thickens, 
then let it cooh to a jelly. Eat with powdered sugar and 
cream. 

Sago Gruel. — Sago 2 teaspoonfuls, water 1 pint, boil 
gently until it thickens, frequently stirring. Wine, sugar, 
and nutmeg may be added, accordmg to circumstances. 

Barley Gruel. — Boil pearl barley till tender, reduce it 
to a pulp, pass it through a sieve, add water until of the 
right consistence, boil 15 minutes and season to suit the 
taste. 

Rice Gruel. — Ground rice 1 heaping teaspoonful, ground 
cinnamon 1 teaspoonful, water 1 quart, boil gently for 20 
minutes, adding the cinnamon near the conclusion, strain 
and sweeten. Wine may be added in some cases. 

Egg and Toast for the Sick.— Let the whites only of 

the egg congeal, toast a slice of bread, and dip it in hot 
water a little salted and lay on it the egg, season with salt 
only. 

Flour Gruel. — Tie a teacup of flour in a strong cloth 
and boil it 6 hours, when H is done it will be a hard cake of 
flour. Dry it, and grate a large tablespoonful, mix it in 
paste with cold water, and stir it in boiled milk, let the 
gruel boil gently for 10 minutes, and add salt. This is ex- 
cellent for patients suffering icith bowel complaints. 



HOUSEHOLD DEPARTMENT. 109 

Indian Meal Gruel. — Put into a saucepan 1 quart of 
cold water, stir in 1 teacup of cold water 1 large table- 
spoonful of sweet Indian meal, stir this in the water, add a 
little salt, and boil it gently 15 minutes, stirring for 6 min- 
utes. It can be enriched by a spoonful of sweet cream, 
sweetened or spiced to suit. For a convalescent, boil 
raisins in the gruel, add sugar, nutmeg, and a little butter, 
break into the gruel a cracker. 

To Make a Cream Toast for the Sick.— Toast the 

bread nicely, boil milk, add very little flour and salt, and 
strain it through a sieve on the toast. If butter is allowed, 
add a little. 

Eaw Egg and Milk.— Beat 1 yolk very light, add to 
it a tumbler J full of miik, beat until it foams, add sugar and 
flavor. A little port wine may be added if desirable. 

Herb and Koot Teas should be made with the same 
care as green tea. Steep in earthenware, tightly closed, 
and use the drinks while fresh. Most nurses imagine that 
herb teas are boiled herbs. These lose life as readily as 
green tea by long steeping and exposure to the au\ Strain 
the teas before taking them to the patient. 

Sage Tea. — Dried leaves of sage ^ ounce, boiling water 
1 quart. Infuse for ^ hour and strain, add sugar and lemon 
juice as requii'ed by the patient. 

Balm and other herb teas are made in the same manner. 

Malt Tea. — To l pint of ground malt add 3 pints of 
scalding water, that is, water not quite brought to the boil- 
ing point, infuse 2 hours and strain, add sugar, and flavor 
to suit the taste. An excellent preparation in inflammatory 
fevers. 

Meat and Bread Panada.— Mince so small that it 

will pass through a coarse sieve the white meat of a cold 
chicken, beef or mutton, boil broth or water, season with 
salt and thicken with the meat, stu' it constantly while boil- 
ing, and serve with nice toasted bread broken into bits. 

Mustard Whey. — Bruised mustard seed 1 tablespoon- 
ful, miik 1 pint, boil a few momentc and separate the curd. 
This has been found a useful drink in dropsy. A teacupful 
may be taken at a time. 



110 MISCELLANEOUS. 

Nitre Whey. — Pour into 1 pint of boiling milk 1 table- 
spoonful of sweet spirits of nitre, strain and sweeten, let 
it be drank warm. It is used to promote perspiration, and 
is good in eases of severe cold. 

Wine Whey. — Milk | pint, water J pint, Maderia or 
other wine 1 gill, sugai* 1 dessert spoonful. Place the milk 
and water together in a deep pan on the fire, and at the 
moment when it begins to boil pour in the wine and the 
sugar, stiiTing whilst it boils, for 15 minutes. Strain 
thi'ough a sieve. This is excellent in all forms of fever, 
given in small quantities. It may be di'ank either cold or 
tepid, a wineglassful at a time. 



MISCELLANEOUS. 



Valuable Table. — The following table will be found 
valuable to many of our readers : 

A box 16J X 16 in. square, and 8 in. deep contains 1 bushel. 
A box 12 X 10 in. square, and 9 in. deep, contains ^ bushel. 
A box 8 X 8 in. square, and 8f in. deep, contains 1 peck. 
A box 8 X 7 in. square, and 4f in, deep, contains ^ peck. 
A box 4 X 4 in. square, and 4^ in. deep, contains 1 quart. 
A box 7 X 7 in. square, and 4J in. deep, contains 1 gallon. 
A box 5 X 5 in. squai-e, and 4f in. deep, contains ^ gallon. 
A box 4 X 4 in. square, and 3 J in. deep, contains 1 quart. 
A box 3 X 3 in. square, and 3 J in. deep, contains 1 pint. 

To Cleanse Vials and Pie Plates.— Bottles and 

vials that have had medicine in them may be cleansed by 
putting ashes in each one, and immersing them in a pot of 
cold water, then heating the water gradually, until it boils. 
When they have boiled in it 1 hour, take it from the fire and 
let them remain in it till cold, then wash them in soap suds 
and rinse them in fair water till clear. Pie plates that have 
been used much for baking are apt to impart an unpleasant 
taste to the pies, which is owing to the lard and butter of 
the crust soaking into them, and becoming rancid. It may 
be removed by putting them in a brass kettle, with ashes 
and cool water, and boiling them in it 1 houi\ 



MISCELLANEOUS. Ill 

To Mend Kubber Oyer shoes.— Dissolve small iDieces 
pure rubber in warm spirits of turpentine to the consist- 
ence of syrup, and smear the patch and shoe, then apply 
the patch with pressure. 

To do up Point Lace. — Fill a goblet or any other glass 
dish with cold soap suds, made of the best quality of wash- 
ing soap, put in your lace and place in a strong sunlight for 
several hours, often squeezing the lace and changing the 
water if it becomes necessary ; when bleached, rinse gently 
in 3 or 4 waters, and, if you wish it ecru, or yellowish white, 
dip it into a weak solution of clear, cold coffee liquid. If 
you desire to stiffen it slightly, dip it into a very thin starch. 
Provide yourself with a paper of fine needles, recall the 
form and looks of the collar when first purchased, take a 
good pincushion, arrange your collar in the light form, and 
gently pick into place and secure with the needles, every 
point and figure as it was when first purchased, leave it to 
di*y, and press either between the leaves of a heavy book or 
lay between 2 pieces of flannel and pass a heated iron over 
it. Applique lace can be nicely washed by first sewing it 
carefully, right side down, to a piece of woolen flannel, 
wash, stiffen slightly, and press before removrng" from the 
flannel. 

To Cleanse Hair Brushes.— Cleanse hair brushes and 
combs by washing them in 1 quart of soft water, in which 
has been stirred 3 or 4 teaspoonfuls of liquid ammonia. 

The Horse. — Obedience to man is a ruling principle in 
the nature of the horse, and therefore to make him obey, it 
is not necessary to do violence to him. This disobedience 
is in fact forced upon him by conduct toward him which 
does violence to his nature. That to make him obey, it is 
only necessary to make him fully comprehend what is re- 
quired of him. 

That he has originally no conception of his own strength 
or powers ; and 

That it is the part of wisdom to keep him in ignorance, 
which can only be done by mastering him without force ; 
that is, by kindness. 

That in the horse, as well as in man, fear is the result of 
ignorance, and 

That, thei>efore, it is only necessary to accustom him to 



112 MISCELLANEOUS. 

any object of which he may at first stand in di'ead, to make 
him lose the sense of feai\ Fui'ther, 

That the best means of accomplishing this end is to allow 
him to examine the dreadful object himself, and in the man- 
ner most natural to him. 

All of which amounts to just this : that the horse is an 
intelligent creature, and that the only way to develop fully 
all his powers of usefulness to man is to treat him ay euch, 
and to convin<ie him that his master is also his superior and 
his best friend. 

Wild Horse, To Catch.— If your horse be in the field, 
he must be cornered ; di'ive him into a yard, into the cor- 
ner where he can not escape. Rub your hands with the oil 
of cummin, or rhodium ; have youi- pole, with the small 
piece of cloth wound on the further end, which must smell 
also of the oil. Approach him from the windward, and you 
may thus attract him, even before he is within the reach of 
youi' pole. Proceed gently until you can reach his back 
with the end of youi* pole. It is precisely as if j^our arm 
were elongated to the length of your pole ; and you pat 
him and work and move the pole over his back, gradually 
and gently approaching his head. And thus, by passing the 
pole up and down his back, and occasionally carrying the 
end near his nose, he is attracted by the sense of smell, so 
that you may slowly shorten the distance between you and 
the horse, until you can with your hand rub a little oil of 
cummin or rhodium on his nose ; and this done, you can 
with suitable assistance put on the bridle or halter, and 
thus secui'e him. A failure for a few times should not dis- 
courage you ; repeat the process until you succeed, and if 
you fail with one of the oils, try another. With some horses 
you may succeed best by mixing equal parts of the oil of 
rhodium and anise seed. A small quantity of the rhodium 
may be dropped upon the grated castor, after it has been 
sprinkled upon an apple or a lump of sugar, and given him 
to eat ; and rubbing his nose with either of these oils, and, 
at the same time, breathing into his nostiils, will often work 
like a "charm." But then it should be borne in mind that 
there is a difference in horses as really as in human bemgs. 
Horses that have large caution or fear, it is, of course, much 
more difficult to control. But the aoreeable excitement of 



I 



MISCELLANEOUS. 113 

the sense of smell overcomes the sense of fear ; and fear 
once subdued, it enables you to render your sphere agree- 
able to the horse, so that you may compel him to do your 
bidding. 

Horsemanship. — The rider should, in the first place, 
let the horse know that he is not afraid of him. Before 
mounting a horse, take the reins into the left hand, draw 
tightly, put the left foot in the stuTup and raise up quick- 
\y. When you are seated, press your knees to the saddle ; 
let your leg from the knee, stand out ; turn your toe in and 
heel out ; sit upright in your saddle, throw your weight 
forward, J of it in the stirrups, and hold your reins tigiit. 
Should your horse scare, you are braced in your saddle and 
he can not throw you. 

Stand, To Make a Horse.— This lesson is to be given 
first in the stable. • Having put the bridle on, drop the reins 
over his neck, and commence caressing his face, and gently 
work backward until you take hold of his tail. Hold on to 
it, and step back till you are to the length of your arm, 
then gently let his tail fall, and forming a half circle, walk 
back to his head, all the while gently repeating, "ho, boy !" 
Pat his face, rub his eyes, and again pass backward ; and 
this time form a complete circle round liim, but so near as 
to keep your hands on him. Continue to enlarge your cir- 
cle, until you get off as far as the stable will allow. When 
he wdll stand still in this way, you can take him out on a lot 
and go through the same manipulations. 

To Make a Horse Follow You.— Take your horse to 

the stable, put on a surcingle and a bridle with short reins, 
which may be checked up a little and fastened to the sur- 
cingle. Then lead him about a few times, and letting go 
the bridle, continue to caress him, as you constantly say 
"come along." If he lag, give him a ]ight cut behind with 
a long whip. Continue this until you succeed. Do not 
forget the element of " love " in this as well as other feats. 

To Make a Horse Lie Down.— First catch your horse, 

then strap the near foreleg up round the arm of the animal ; 
lead him about on 3 legs until he becomes tired or weary ; 
he will then allow you to handle him anyv/here ; then at- 
tach a strap with a ring to the off fore-fetlock ; to this ring 
fasten another strap, which being brought over the horse's 



114 MISCELLANEOUS. 

back to the near side, is put thi'ough the ring on the off 
fore-fetlock ; return the end of the strap to the near side, 
keeping fast hold, and move the animal on, and pull : he will 
then be thi'own upon his knees, when, after struggling some 
time, by gentle usage he will lie down. After unloosing the 
straps, put him through the same process as before, when 
the horse will lie down whenever requii'ed. 

Indications of a Horse's Disposition.— A long, thin 

neck indicates a good disposition ; contrarywise, if it be 
short and thick. A broad forehead, high between the eai'S, 
indicates a very vicious disposition. 

The horse is unlike the dog, the bull, and most other 
quadi'upeds, in 2 respects, both of which peculiaiities run 
into 1 tendency. The horse has no weapons of defense, and 
hence is more dependent than other animals on his sense of 
s}72ell ioT -pretection. 

It is remarkable that, unlike other animals, the horse 
breathes only thi'ough his nostrils, and not through his 
mouth, like the ox and the dog. 

Arabian Horse Tamer's Secret.— Take oil of cum- 
min, oil of rhodium, and horse castor. Keep separate in 
air tight bottles. Rub a little of the oil of cummin on your 
hand and approach the horse on the windward side, so that 
he can smell the cummin. The horse will then let you come 
up to him without trouble. Rub youi' hand gently on the 
horse's nose, getting a little oil on it. He will then follow 
you. Give him a little of the castor on a piece of loaf sugar 
or apple ; get a few di'ops of the rhodium on his tongue 
and he is your servant. He will follow you like a pet dog. 

Horse Running Away, How to Prevent.— Put on 

the foot strap, and when he attempts to run take up his foot, 
make him run, and tripping every time he will not stop in- 
stantly at the word " Whoa." Should he be of the ex- 
tremely wilful character, he may run on 3 legs. If you mis- 
trust so, attach another strap to the opposite foot. Then 
make him run, and if he will not run for the taking up the 
second, which will destroy his confidence at once, when 1 
strap will answer just as well. Make your lesson thorough, 
so that the horse will stop every time you call " A\lioa." 

Although we have given a powerful means of coertion and 
of impressing the horse with his inability to resist the will 



MISCELLANEOUS. 115 

of man, still practical and thorough as are those means, 
they are but of httie account if not used with prudence and 
judgment. 

Breaking Horses the True Way. — The first and 

most important thing to be accomplished is to win the 
horse's coniidence, which may be done by uniform actions of 
a kindly disposition in his management. He takes man at 
V* hat he proves himself by actions. By kind treatment, he 
learns to associate with man's fee.ing of protection and se- 
cuiity, and he can have no fear or doubt, because never 
taught to doubt by deception. The child has confidence in 
his parents in proportion to the fidelity of the parents in 
inculcating and practicing those principles of truth in his 
early training. But once finding them unmindful of theii' 
promises, confidence in them is correspondingly impaired. 
If you are faithful in fulfiling your promises to the child, 
he will expect exactly what you promise. Here proof be- 
comes faith, because he has never been deceived by the 
want of performance. Even among men the principle is the 
same. That man, who is always found truthful, and who 
performs exactly as he promises to do, becomes a standard 
of public confidence and trust ; but he who disregards truth 
and the principles of honor, becomes an object of suspicion 
to ail knowing him. As the child, then, is the reflex of the 
love and truth of the parents in confidence, and the pubhc 
in him of undoubted integrity — so we are forced to believe 
the horse becomes in the character of his habits what he is, 
in exact proportion to the teaching and example to which he 
may have been subject. 

Feeding Horses, Special Advice on.— Never give a 

horse whole grain. Bruising and wetting it with soft water 
you save 30 per cent, of its nutritious eifects. Steam it in 
preference to wetting, if you have facilities for doing so. 
Feed your horse 2 hours before he bsgins his day's work. 
Give him the largest feed at night. Never tie him to a rack ; 
it is cruel to thus prevent a horse from lymg down when he 
is tied. The best way is to take away your rack altogether, 
and arrange your stable so as to make it unnecessary to tie 
up the horse. The stable should always be dry and well 
lit ered. Never give your horse hard water, if soft water 
is to be had. If you cannot get soft water, draw the hard 



116 MISCELLANEOUS. 



water out of the well 2 hours before you let liim diiak it 
Beans should be full 1 year old before they are fit to feed 
horses ; they should be bruised; the same as grain, not 
ground. 

Kicking in Stall. — To cure a horse of this habit 
j)ut on the saddle part of a carriage harness, and buckle on 
tightly. Then take a short strap, with a ring attached, and 
buckle around the forward foot below the fetlock. To this 
short strap attach another strap, which bring up and pass 
through the terret ; then return to the foot and run through 
the ring in the short strap. Then pass over the belly band 
and tie to the hind leg, below the fetlock. With this at- 
tachment on each side, the moment the horse kicks he pulls 
his feet from under and trips himself upon his knees which 
he will be very careful not to do but a few times. 

Horse's Age, How to tell by His Teeth.— The only 

sui'e way to tell the age of a horse, is by the teeth, and 
these only for certain time ; after which time there is noth- 
ing to depend on, although you can guess very near, by the 
front teeth of his upper jaw, until he is about 12 or 13; 
this, with the face of the horse, and some other marks, en- 
ables one experienced in houses to guess pretty correctly. 

There are 6 teeth above, and 6 below, in the fore part of 
the horse's mouth, from which we may judge of his age, 
they are called gatherers. ^Vhen a colt is foaled, he has no 
teeth in the front of his mouth. In a few days 2 come in 
the upper jaw, and 2 below. Again, in a few days, 4 more 
appear; but the corner teeth do not come for several 
months — 3 or 4. These 12 teeth remain unchanged in the 
front of the colt's mouth, until he is 2 or 2^ years oid, when 
he begins to change them for permanent ones ; although the 
manner in which he has been fed regulates, in a measui-e, 
the time of change. 

Until he is in his 8th year, you tell his age by the front 
teeth in the lower jaw — so we will only speak of these. At 
first he sheds the 2 middle teeth of the 6. These are suc- 
ceeded by 2 permanent, or horse teeth, of a deeper color, 
and stronger — and grooved or fluted from top to bottom, 
with a black cavity in the center. He is now about 3. In 
the latter part of the 4th year, the teeth on each side of the 
teeth in the center undergo the same process, and he be- 



1 » 



MISCELLANEOUS. 117 

comes possessed of 4 horse teeth in the middle, with their 
natural black marks in the center, and 1 colt's tooth only on 
each side. He next sheds his corner teeth. When he has 
their successors his mouth is full. He has the black mark 
now in all the 6 teeth, and is 5 years old. 

After a horse is 17 or 18, the grinders wear down, and 
the nippers prevent the grinders from coming together, so 
that he cannot masticate his food as well as a 6 year old 
horse. 

For Eestoring Hair to Galled Spots on Horses. 

— Take 1 pound red clover blossoms and 6 quarts of water, 
simmer to a thick syrup — then add sufficient barbary tallow 
to make a paste. This form is the best ointment for this 
purpose extant. 

For Spavin. — 5 ounces euphorbium, 2 ounces Spanish 
flies, [tine,] 1 ounce iodine, dissolve with alcohol, ^ ounce 
red precipitate, 1 ounce corrosive sublimate, ^ ounce quick- 
silver, 6 ounces hog's lard, 6 ounces white turpyntine, ^ 
pound verdigris. Melt the lard and the turpentine together. 
Then while hot, add all together. Mix well, when cold fit 
for use. Rub it in thoroughly on the spavin every day for 
3 days, then wash clean with soap-suds, omit for 3 days, 
and then repeat for 3 days again, and so on until a perfect 
cure is produced. Should it blister, use it more cautiously. 

Blood Spavin, Preparation for. — i pound blood root, 

1 quart alcohol, 2 ounces of tannin, and ^ pound alum. Mix 
and let it stand, shaking it several times a day, till the 
strength is all in the alcohol, and bathe the spavin twice a 
day, rubbing it in with the hand. 

Bots, Remedy for. — Which will remove them in a few 
days. Take of oil of turpentine 8 ounces, alcohol 1 quart, 
mix and bottle for use. Rose, 5 ounces in the horses feed 
once a day for 8 days, and this will effectually remove the 
last vestige of the bots. 

Bots, Cure for. — Give the horse first 2 quarts of new 
milk, and 1 quart molasses ; 15 minutes afterwards give 2 
quarts very strong sage tea ; 30 minutes after the tea, give 
pints [or enough to operate as a physic,] of curriers' oil. 
The molasses and milk cause the bots to let go their hold, 
the tea puckers them up, and the oil carries them complete- 
ly away. Cure, certain in the worst cases. 



118 MISCELLANEOUS. 



1 



Heaves, Remedy for. — Balsam of fir and balsam of 
copaiba, 4 ounces eacii, and mix with calcined magnesia suf- 
ficiently thick to make it into balls ; and give a middiing- 
sized ball night and morning for a week or 10 days. 

Bone Spavin, Cure for, $300 Recipe.— Corrosive 

Sublimate, quicksilver, and iodine, of each, 1 ounce. Rub 
the quicksilver and iodine together, then add the sublimate, 
and lastly the iard, rubbing them thoroughly. Shave off 
the hair the size of the bone enlargement, grease all around 
it, but not where the haii* is shaved off, this prevents the 
action of the medicine, except on the spavin. Then rub in 
as much of the paste as will lie on a 3-cent piece, each 
morning, for 3 or 4 mornings. In from 7 to 8 days the 
whole spavin will come out ; then wash the wound with suds, 
for an hour or so, to remove the poisonous effects of the 
paste ; afterwards heal up the sore with any good healing- 
salve, or Sloan's Horse Ointment, keeping the sore covered 
while it is healing up. 

Scratches. — Cut off the hair close, and w^ash the legs in 
strong soap suds or urine, or wash with warm vinegar sat- 
urated with salt, and afterwards dress over with a small 
quantity of hog's lard. 

Ring-bone, Very Valuable Recipe for.— Pulver- 
ized cantharides, oils of spike, origanum, amber, cedar, 
Barbadoes tar and British oil, of each 2 ounces, oil of 
wormwood 1 ounce, spirits tui-pentine 4 ounces, common 
potash ^ ounce, nitric acid 6 ounces, sulphuric acid 4 ounces, 
lard 3 pounds. Melt the lard, and slowly add the acids ; 
stii- well, and add the other articles, stirring till cold ; clip 
oft the hair, and apply by rubbing and heating in. In about 
3 days, or when it is done running, wash oft' with soap suds, 
and apply again. In old cases it may take 3 or 4 weeks, but 
in recent cases 2 or 3 applications have cured. 

Condition Powders.— Ground ginger 1 pound, slu- 
phuret of antimony 1 pound, powdered sulphur 1 pound, 
saltpetre 1 pound. Mix all together, and administer m a 
mash, in such quantities as may be required. The best con- 
dition powder in existence. 

Balky Horses, To cure.— One method to cure a balky 
horse is to take him from the carriage, whh'l him rapidly 



MISCELLANEOUS. ' 119 

around till lie is giddy. It requires 2 men to accomplish 
this, — 1 at the horse's tail. Don't let him step out. Hold 
him to the smallest possible cii'cle. 1 dose will often cui^ 
him, 2 doses are final with the worst horse that ever refused 
to stir. Another plan is to fill his mouth with the dirt or 
gravel from the road, and he will at once go, the philosophy 
of this being that it gives him something else to think 
about. 

Blistering" Liniment.— 1 part Spanish flies finely 
powdered, 3 of lard, and a of yellow resin. Mix the lard 
and resin together, and add the files when the other ingre- 
dients begin to cool. To render it more active, add 1 pint 
spiiits turpentine. 

Hunters and Trappers Secrets.— The following se- 
cret ajDplies to all animals, as every animal is attracted by 
the peculiar odor in a greater or less degree ; but it is best 
adapted to land animals, such as foxes, minks, sables 
martins, wolves, bears, wild cats, etc., etc. 

Take ^ pound strained honey, ^ drachm musk, 3 drachms 
oil of lavender, and 4 pounds of tallow, mix the whole thor- 
oughly together, and make it into 49 pills, or balls, and place 
1 of these pills under the pan of each trap when setting it. 

The above preparation will most wonderfully attract all 
kinds of animals, and trappers and others who use it will be 
sure of success. 

Foxes, To Catch. — Take oil of amber, and beaver's oil* 
each equal parts, and rub them over the trap before setting 
it. Set in the usual way. 

Mink, To Catch. — Take oil of amber and beaver's oil, and 
rub over the trap. Bait with fish or birds. 

MusKRAT, To Catch. — In the female muskrat near the va- 
gina is a small bag which holds from 30 to 40 drops. Now 
all the trapper has to do, is to procure a few female musk- 
rats and squeeze the contents of the bag into a vial. Now, 
when in quest of muskrats, sprinkle a few drops of the 
liquid on the bushes over and around the trap. This will 
attract the male muskrats in large numbers, and if the traps 
are properly arranged, large numbers of them may be taken. 

*^*In trapping muskrats, steel traps should be used, and 
they should be set in the paths and runs of the animals. 



120 MISCELLANEOUS. 

where they come upon the banks, and in every case the trap 
should be set under the water, and carefully concealed ; and 
care should be taken that it has sufficient length of chain to 
enable the animals to reach the water after being caught, 
otherwise they are liable to escape by tearing or gnawing oft* 
their legs. 

Chinese Art of Catching Fish.— Take Cocculus In- 

dicus, pulverize and mix with dough, then scatter it broad- 
cast over the water, as you would sow seed. The fish will 
seize it with great avidity, and will instantly become so in- 
toxicated that they will turn belly up on top of the water, 
by dozens, hundi*eds, or thousands, as the case may be. All 
that you now have to do, is to have a boat, or other con- 
venience to gather them up, and as you gather put them in 
a tub of clean water and presently they will be as lively and 
healthy as ever. This means of taking fish, and the man- 
ner of doing it has, heretofore, been known to but few. The 
value of such knowledge admits of no question. This man- 
ner of taking fish does not injure the flesh in the least. 

Secret Art of Catching Fish.— Put the oil of rho- 
dium on the bait, when fishing with the hook, and you will 
always succeed. 

To Catch Fish. — Take the juice of smellage or lovage 
and mix with any kind of bait. As long as there remain any 
kind of fish within many yards of yoiu' hook, you will find 
yourself busy pulling them out. 

To Catch Abundance of Eels, Fish, &c.— Get over 

the water after dark, with a light and a dead fish that has 
been smeared with the juice of stinking glawdin — the fish 
will gather round you in large quantities, and can easily be 
scooped up. 

Jockey Tricks. — Hoio to make a horse appear as though 
V teas badly foundered. — Take a fine wne and fasten it 
tight around the fetlock, between the foot and the heel, and 
smooth the haii* over it. In 20 minutes the horse will show 
lameness. Do not leave it over 9 hours. To maJce a horse 
lame. — Take a single hair from its tail, put it through the 
eye of a needle, then lift the front leg and press the skin 
between the outer and middle tendon or cord, and shove 
the needle through, cut off the hair each side and let the 



MISCELLANEOUS. 121 

foot down ; the horse will go lame in 20 minutes. IIoio to 
make a horse sta^id by his food and not take it. — Grease 
the front teeth and the roof of the mouth with common 
beef tallow, and he will not eat until you wash it out ; this 
in conjunction with the above will consummate a complete 
founder. Hoio to cure a horse from the crib or sucking 
wind. — Saw between the upper ceeth to Lhe gums. IIoio to 
put a young countenance on a horse. — Make a small incision 
in the sunken place over the eye, insert the point of a goose 
quill and blow it up ; close the external wound with thread 
and it is done. T'o cover up t/ie heaves. — Drench the horse 
with \ pound of common bird shot; and he will not heave 
till they pass through him. 7b Qnake a horse appear as if 
he had the glanders. — Melt 4 ounces of fresh butter and 
pour into his ear. To distinguish betweefi distemper and 
glanders. — The discharge from the nose in glanders will 
sink in water ; in distemper it floats. Hoio to make a true 
pidling horse balk. — Take tincture of cantharides 1 ounce, 
and corrosive sublimate 1 drachm ; mix and bathe his 
shoulder at night. JIoio to fierce a horse that is lame. — Make 
a small incision about ^ way from the knee to the joint on 
the outside of the leg, and at the back part of the shin 
bone you will find a small white tendon or cord; cut it off 
and close the external wound with a stitch, and he will walk 
off on the hardest pavement and not limp a particle. 

To Tan Raw Hyde. — ^When taken from the animal 
spread it flesh side up ; then put 2 parts of salt, 2 parts of 
saltpetre and alum combined, make it fine, sprinkle it evenly 
over the surface, roll it up, let it alone a few days until dis- 
solved ; then take o.ff what flesh remains, and nail the skin 
to the side of a house in the sun ; stretch it tight. To make 
it soft like harness leather, put neatsf oot oil on it. Fasten it 
up in the sun again ; then rub out all the oil you can with a 
wedge-shaped stick, and it is tanned with the haii* on. 

Fly Poison, How to Make. — A common poison for 
flies consists of wliite arsenic or king's yellow, with sugar, 
etc., but the use of such compounds may lead to fatal acci- 
dents. A sweetened infusion of quassia answers the same 
purpose, and is free from danger. Pepper, with milk, is also 
used ; and also some adhesive compounds, by which they 
ai'e fatally entangled. 



122 MISCELLANEOUS. 

£sseiices. — Bergamot. — Spirits of wine J pint, bergmot 
peel 4 ounces. 

—Of Cedrat. — Essence of bergamot 1 ounce, essence of 
neroli, 2 diachms. 

— Of Cloves. — Spiiits of wine ^ pint, bruised cloves 1 
ounce. 

— For the Headache. — Spii'its of wine, 2 pounds, roche alum 
in fine powder 2 ounces, campbor 4 ounces, essence of 
lemon ^ ounce, strong water of ammonia 4 ounces. Stop 
the bottle close, and shake it daily, for 3 or 4 days. 

— Of Lavender. — Essential oil o"f lavender, 3^ ounces, rec- 
tified spirits 2 quarts, rose water ^ pint, tinctuie of orris ^ 
pint. 

— Of Lemon. — Spirits of wine ^- pint, fresh lemon peel 4 
ounces. 

— Of Musk. — Take 1 pint proof spiiits, and add 2 drachms 
musk. Let it stand a fortnight, with frequent agitation. 

— Of Neroli. — Spirits of wine ^ pint, orange peel, cut fine 
3 ounces, orris root in powder 1 drachm, musk 2 grains. 

— For Smelling Bottles. — Oil of lavender and essence of 
bergamot, each 1 di'achm, oil of orange peel 8 drops, oil of 
cinnamon 4 drops, oil of neroii 2 di'ops, alcohol and strong- 
est water of ammonia, each 2 ounces. 

"Wash to Whiten the Nails. — Take diluted sulphuric 
acid 2 di^achms, pump water 4 ounces, tincture of myrrh, 1 
diachm. Mix. First cleanse with while soap, and then dip 
the fingers into the wash. 

To join Glass together.— Take a little isinglass, and 
melt it in spnits of vv-ine. It will form a transparent glue 
which will unite glass, so that the fracture will be almost 
imperceptible. The greatest care is necessary, that the 
spii'its of wine shall not boil over into the fire. 

To renovate old Apple Trees.— Take fresh made lime 
from the kiln, slake it well w^ith water, and well dress the 
tree with a bnish, and the insects and moss will be com- 
jiletely destroyed. The outer rind will fall oft, and a new, 
smooth, clean, healthy one formed, and the trees assume a 
most healthy aj)pearance, and produce the finest fruit. 



MISCELLANEOUS. * 128 

To prevent the Smoking of a Lamp.— Soak the 

wick in Btrong vinegar, and diy it well befoie you use it. It 
will then bum both sweet and pleasant, and give much sat- 
isfaction for the trifling trouble in prepaiing it. 

To make Silvering Powder.— Get ficm n drug store 

1 ounce of what is called Hydrargirum Cimi Creta, and 
mix it with 4 ounces prepared chaik. Used to give a silver 
polish to brass, copper, Britannia ware, etc. To be lubbed 
on with a diy cloth. 

To Keep Apples from Freezing.— Apples form an 

article of chief necessity in almost every family, therefore, 
great care is taken to protect them from frost; it being well 
known that they, if left unprotected, are destroyed by the 
first frost which occiu's. They may be kept in the attic 
with impunity throughout the winter, by simply covering 
them over with a linen cloth ; be sure you have linen, for 
woolen cr other cloth is of no avail. 

To Preserve Grapes. — Take a cask or barrel, which 
will hold water, and put into it, first a layer of bran, dried 
in an oven or of ashes well dried and sifted ; upon this 
place a layer of grapes well cleaned, and gathered in the 
afternoon of a clear day, before they are perfectly lipe; 
proceed thus with alternate layers of bran or ashes and 
grapes till the barrel is full, taking care that the grapes do 
hot touch each other, and to let the last layer be of bran or 
ashes ; then close the barrel so that the air may not pene- 
trate, which is an essential point. Grapes thus packed will 
keep for 9 or even 12 months. To irestore them to fresh- 
ness, cut the end of, the stalk of each bunch of grapes, and 
put it into red wine, as you would flowers into Vv^ater. White 
grapes should be put into white wine. 

To make Hair curl.— At any time you may make your 
hair curl easier by rubbing it with the beaten yolk of an 
egg, washed ofl afterwards with clean water. 

To Prevent' snow water or rain from penetrating the 
soles of shoes or boots in winter you simply take a little 
beesv/ax and mutton suet, warmed in a pij)kin until in a 
liquid state. Then rub some of it lightly over the edges of 
the sole where the stitches are, v/hich will repel the wet, and 
not in the least prevent the blacking from having the usual 
effect. 



124 MISCELLANEOUS. 

An Easy Method of preventing moths in furs or wool- 
ens is to sprinkle them, as well as the di'awers or boxes in 
which they are kept, with spii-its of turpentine, the un- 
pleasant scent of which will speedily evaporate on exposure 
of the stuffs to the aii*. Some persons place sheets of pa- 
per, moistened with spirits of turpentine, over, under, or 
between pieces ef cloth, etc., and find it a very effectual 
method. 

To Keep Moths, Beetles, etc., from Clothes.~Put 

a piece of camphor in a linen bag, or some aromatic herbs, 
in the drawers, among linen or woolen clothes, and neither 
moth nor worm will come near them. 

Fowls, To Fatten in a Short Time.— Mix together 

ground rice well scalded with milk, and add some coarse 
sugar. Feed them with this in the daytime, but not too 
much at once. Let it be rather thick. 

Gilding Varnish. — This is oil gilding applied to equip- 
ages, picture frames, furniture, etc., the surface being high- 
ly varnished and polished before it receives the size or gold 
color ; and then after the gilding has become quite dry, a 
coat of spirit varnish, fumed with the chafing dish as above, 
is applied, followed with 2 or 3 coats of the best copal 
varnish, after which the work is carefully polished with 
tripoli and water. 

Gilder's Varnish. — Prep. — Beeswax 4 ounces, verdigris 
and sulphate of copper, of each 1 ounce ; mix. 

Fire Fating. — The power of resisting the action of fire 
is given to the skin by frequently wasliing it with diluted 
sulphuric acid, until the part becomes sufficiently callous. 
It is said that the following mixture is very efficacious : — 
dilute sulphuric acid 3 parts, sal ammoniac 1 part, juice of 
onions 2 parts ; mix. It is the acid, however, that produ- 
ces the effect. 

Impressions from Coins.— A very easy and elegant 
way of taking the impressions of medals and coins, not 
generally known, is as follows : — Melt a little isinglass glue 
with brandy, and pour it thinly over the medal, so as to 
cover its whole surface ; let it remain on for a day or so, till 
it has thoroughly dried and hardened, and then take it off, 
when it will be fine, clear, and as hai'd as a piece of Mus- 



MISCELLANEOUS. 125 

covy glass, and will have a very elegant impression of the 
coin. It will also resist the effects of damp aii% which oc- 
casions all other kinds of glue to soften and bend if not 
prepared in this way. [Shaw.] If the wrong side of the 
isinglass be breathed on, and gold leaf applied, it will adhere 
and be seen on the other side, jDroducing a very pleasing ef- 
fect. Isinglass glue, made with water alone, will do "near- 
ly" as well as if brandy be used. 

Leaf Gilding". — This term is applied to the gilding of 
paper, veiiuni, etc., by applying leaf gold to the surface, pre- 
viously prepared with a coating of gum water, size, or white 
of an egg. It is usually finished with an agate burnisher. 

Letter Gilding. — The letters of signboards and similar 
oi namentai gilding for outdoor work, is done by first cover- 
ing the design with yellow or gold color paint, then with oil 
gold size, and when this is nearly dry, applying the leaf 
gold, observing to shield it properly from the wind, lest it 
be blown away or become crumpled before being properly 
attached. This gilding is usually varnished. 

To Remove Indelible Ink Stains.— Soak the stained 

spot in strong sait water, then wash it with ammonia. Salt 
changes the nitrate of silver into chloride of silver, and am- 
monia dissolves the chloride. 

How to cause Vegetables and Fruits to grow to an 

enormous size and also to increase the brilliancy and fra- 
grancy of flowers is a curious discovery, recently made pub- 
lic in France, in regard to the culture of vegetable and fruit 
trees. By watering with a solution of sulphate of iron, the 
most wonderful fecundity has been attained. Pear trees 
and beans, which have been submitted to this treatment, 
have nearly doubled in the size of their productions, and a 
noticeable improvement has been remarked in their flavor. 
Dr. Becourt reports that while at the head of an establish- 
ment at Enghien, or the sulphurous springs, he had the 
gardens and plantations connected with it watered, during 
several weeks of the early spring, with sulphurous water, 
and that not only the plantations prospered to a remarkable 
extent, but flowers acquired a peculiar brilliancy of color- 
ing and healthy aspect which attracted universal attention. 

To Clarify Sugars for Candy.— To every pound of 

sugar put a large cup of water, and put it in a brass or 



126 MISCELLANEOUS. 

copper kettle, over a slow fire, for ^ hour ; pour into it a 
small quantity of isinglass and gum Arabic, dissolved to- 
gether. This will cause all impurities to rise to the surface ; 
skim it as it rises. Flavor according to taste. All kinds of 
sugar for candy, are boiled as above dii'ected. When boiling- 
loaf sugar, add 1 tablespoonful of rum or vinegar to prevent 
its becoming too brittle whilst making. Loaf sugar when 
boiled, by pulling and making into small rolls, and twisting 
a little, will make what is called little rock, or snow. By 
pulling loaf sugar after it is boiled, you can make it as 
white as snow. 

Tree Cf Lead. — Dissolve 1 ounce of sugar of lead in 1 
quart of ciean water, and put it into a glass decanter or 
globe. Then suspend in the solution, near the top, a small 
piece of zinc of an irregular shape. Let it stand undis- 
tui-bed for 1 day, and it will begin to shoot out into leaves 
and apparantly to vegitate. If left undistuibed for a few 
days, it will become extremely beautiful ; but it must be 
moved with great caution. It may appear to those unac- 
quainted with chemistiy that the piece of zinc actually puts 
out leaves ; but this is a mistake, for, if the zinc be exam- 
ined, it will be found nearly unaltered. This phenomenon 
is owing to the zinc hoving a greater attraction for oxygen 
than the lead has ; consequently, it takes it from the oxide 
of lead, which re-appears in its metallic state. 

Hop Yeast. — Hops 1 ounce, water 3 pints, flour 1 teacup, 
brown sugar 1 tablespoon, salt 1 teaspoon, brewers' or bak- 
ers' yeast 1 gill. Boil the hops 20 minutes in the water, 
strain into a jar, and stir in the floui*, sugar, and salt, and 
when a little cool add the yeast, and after 4 or 5 hours cover 
up, and stand in a cool place or on the ice for use. The 
above makes a good fa^mily yeast, but the following is the 
regular bakers' yeast, as they always keep the malt on hand : 

Baker's Yeast. — Hops 2 ounces, water 1 gallon, wheat 
Hour ^ pound, malt flour 1 j^int, stock yeast ^ pint. Boil 
the hops for 30 minutes in the water, strain, and let cool 
until you can well bear your hand in it ; then stir in the floui* 
and yeast ; keep in a warm place until the fermentation is 
well under way, and then let it work in a cooler place 6 or 
8 hours, when ifc should be put in pint bottles about ^ full, 



I 



MISCELLANEOUS. 127 

and closely corked, and tied down. By keepinjgf this in a 
cool cellar, or ice house, it mil keep for month rj lit for use. 

Counterfeit Money, Seven Rules for Detecting.— 

First. — Examine the form and features of all human figures 
on the notes. If the forms are graceful, and features dis- 
tinct, examine the drapery — see if the foldrj lie natural ; and 
the hair of the head should be observed, and see if the fine 
strands can be seen. 

Second. — Examine the letteiing, the title of the bank, or 
the round handwriting on the face of the note. On all gen- 
uine bills, the work is done with great skill and perfectness, 
and there has never been a counterfeit but was defective in 
the lettering. 

Third. — The imprint or engraver's name. By observing 
the great perfection of the different company names, in the 
evenness and shape of the fine letters, counterfeiters never 
get the imprint perfect. This rule alone, if strictly observed, 
will detect every counterfeit note in existence. 

Fourth. — The shading in the background of the vignette, 
or over or around the letters forming the name of the bank, 
on a good bill is even and perfect, on a coimterfeit is irreg- 
ular and imperfect. 

Fifth. — Examine well the figures on the other parts of 
the note, containing the denomination, also the letters. 
Examine well the die work around the figures which stand 
for the denomination, to see if it is of the same character as 
that wliich forms the ornamental work surrounding it. 

Sixth. — Never take a bill that is deficient in any of the 
above points, and if your impression is bad when you first 
see it, you had better be careful how you become convinced 
to change your mind — whether your opinion is not altered 
as you become confused in looking into the texture of the 
workmanship of the bill. 

Seventh. — Examine the name of the state, name of the 
bank, and name of the town where it is located. If it has 
been altered from a broken bank, the defects can plainly be 
seen, as the alteration will show that it has been stamped 
on. 

Razor Strop Paste. — Take the very finest superfine 
flour of emery and moisten it with sweet oil ; or you may 



128 MISCELLANEOUS. 

moisten the surface of the strop with the oil, then dust the 
flour of emery upon it, which is perhaps the best way. 
Nothing else is needed. You must not take any of the 
coai'se flour, nothing but the finest will do. It is often 
mixed with a little oil and much other stuff which is of no 
use, and put up in little boxes and sold at 2 shillings, not 
having more than 3 cents' worth of emery. 

To Increase the Laying of Hens.— The best method is 

to mix with theii' food, every other day, about 1 teaspoonful 
of ground cayenne pepper to each dozen fowls. While up- 
on this subject, it would be well to say, that if your hens 
lay soft eggs, or eggs without shells, you should put plenty 
of old plaster, egg shells, or even oyster shells broken up, 
where they can get at it. 



INDEX. 



PAKT FIRST. 



A. 

A New Alloy of Copper, resembling 

Gold 16 

ArtiUcial Gold 38 

A Valuable Secret 16 

Baking Powder, Excellent 31 

Beer, Hops 24 

Beer, Root 23 

Beer. Koot No. 2 23 

Beer, Spruce 24 

Beer, Superior Ginger 23 

Beer, to give the appearance of age 24 

Black Sealing Wax 18 

Boot and Shoe Blacking 15 

Brandrith's Pills 40 

Brandy, Blackberry 22 

Brandy, Cherry 22 

Brandy, Cognac 22 

Brandy, French 22 

Brilliant Paste Blacking 15 

Butter, to Cui-e 25 

Butter, to keep during liot weather 26 

o 

Candy, Common Lemon 30 

Candy, Common Twist 29 

Candy, Fig 30 

Candy, Molasses 30 

Candy, Raisin 30 

Candy, Pepperment, Rose or Hoar- 

liound 30 

(Jelebrated Hair Restorative 12 

Celebrated Washing Mixture 27 

Cement, Egyptian 10 

Cement for China , etc 8 

Cement, Leather 8 

Cement or Furniture Glue for house 

use 9 

Cement, Russian 9 

Cement, White 9 

Chalk, to make prepared 13 

Champagne, A merican 28 

Champagne, British 28 

Champagne Cider, to make for 4 

cents a gallon 28 



Cider without Apples 26 

Cologne Water, Superior 28 

Colors— A $60. Recipe to Color all. 13 

Copying Pad 34 

Cough Syiuip 14 

Court Plaster 32 

ID 

Dentifrice, an excellent 12 

Drunkeness, a Cure for 24 

Drunkeness, a perfect Cure for. ... 24 

E 

Edward's Solidified Perfume 1 

Electro Gilding 37 

Essences 27 

Fire Kindlers .< 10 

French Polish for Boots and Shoes 28 

Flavor for Cigar Makers 19 

Fumes 17 

Furniture Polish 14 

a- 

German Silver 17 

Gilding 37 

Gin Cordial 23 

Gin, English 23 

Gin, Holland 22 

Gin, Holland No. 2 23 

Glue, Fire and Water Proof 9 

Glue, Liquid 9 

Glue, Prepared Liquid 9 

Grease Extractor 18 

Hair Dressing Splendid 14 

Hair Invigorator 14 

Hair, Lola Montez Coloring for. ... 33 

Hair Restorative 13 

Hair, to have Elegant 33 

Hair, to Prevent Gray 28 

Hens, To make lay the whole year. 34 

Holland Gin. how' to reduce 23 

Honey, Artificial 32 

Honey, Domestic 31 



130 



INDEX. 



How to eat Fire 35 

How to increase tlie weiglit of Gold 37 

I 

Ink, an excellent substitute for. ... 4 

Ink, Black 4 

Ink, Blue 4 

Ink, Blue, easily made 4 

Ink, Cheap Black 4 

Ink, Gold 5 

Ink, Green 5 

Ink, Indelible for marking Clothing 5 

Ink, Powder 6 

Ink, Red Writing 4 

Ink, Silver 5 

Ink, Sympathetic Invisible 5 

Ink, Sympathetic or Secret 5 

Ink, Yellow 5 

Ink, Violet 3 

L 

Letters, to Write Secret 6 

Lightning Ink Eraser 27 

Liquid for forcing the Beard 18 

Lozenges, Fine Peppermint 30 

ISA. 

Matches, to make without Sulphur 

or Phosphorus 39 

Magical Paint Cleaner 6 

Magic Copying Paper 6 

Mucilage, Liquid 12 

Mustacne, how to Raise 19 

o 

Oleomargarine Manufacture 36 

Oroide Gold 35 

Paint, Black and Green 7 

Paint, Farmers 7 

Paint, to get rid of smell 7 

Paint, to make for 1 cent a pound. . 6 

Paint without Oil or Lead 7 

Pens, Handy Water 14 

Powder, Black 5 

Powder, Fine Tooth 13 

Premium Axle Grease 11 

:r 

Rats and Mice, Paste to destroy... 26 

Red Sealing Wax 18 

Remedv for love of Strong Drink. . 33 

Rubber Hand Stamps 32 

Rum, Jamaica 21 

Rum, .Jamaica No 2 21 

Rum, Santa Cruz 22 

Rum, St. Croix 21 

Rum, Pine Apple 22 

RumShrub 22 

s 

Shampoo Liquid, fine 13 

Sheep Skins, to Color 30 

Shoes, Varnish for 15 

Silver Plating Fluid 8 



Silver Polish Kalsomine 34 

Soap, Chemical 17 

Soap, Friction 26 

Soap, Genuine Erasive 17 

Soap, Hard White 17 

Soap, Labor Saving 18 

Soap, Shaving 18 

Soap, Soft 17 

Soap, to make Hard from Soft 18 

Soap, Transparent 18 

Soda Syrups 26 

Solder, Co .nmou 16 

Solder to adhere to Brass or Copper 15 

Solid Candles from Lard 25 

Stove Blacking 35 

T 

Tanning Fur and other Skins.— $50 

Recipe 29 

Tempering Steel 16 

The Chinese Starch Polish 1 

The Diamond Stove Polish 2 

The Excelsior Washing Powder... 10 

Tlie Favorite Polishing Powder... 3 

The Matchless Soap 3 

Tinctures 27 

Tobacco, to Flavor 19 

To bore holes in Glass 36 

To Cure Ropy Beer 24 

To Etch upon Glass 36 

To remove Grease and Stains from 

Clothing , . 14 

To Transfer Printed Matter, and 

Print from it again 38 

To Transfer Prints etc 38 

Travelers' Ink 27 

Troches, Brown's Bronchial 40 

Transfer Ink 6 

Varnish for Harness 15 

Vinegar, Cheap 12 

Vinegar in 3 days 11 

Washing made easy 25 

Wax Flowers, to make 34 

Whisky, Irish or Scotch 21 

^Vhisky, Mongahela 21 

Whiskv, Old Bourbon 21 

Whisky, Old Rye 21 

Whisky, to neutralize to make va- 
rious" Liquors 21 

Whitewash 7 

Whitewashing 8 

Whitewash that will not rub off. ... 8 

White Wine Vinegar. 11 

Wild Cherry Bitters 39 

Wild Rose Curling Fluid 33 

Wine, Appln 19 

"Wine, Blackberry 20 

V/ine. Cherry 19 

Wine, Currant 20 

Wine, Port 20 

Wines, Coloring for 31 



INDEX. 



131 



PART SECOND. 



A. 

Alterative Syrups 57 

Asthma, Remcuy for 49 

Astriugent 5y 

Baldness 67 

Biliousness 61 

Bite oi a Mad Dog 53 

Bites, Mad Dog 54 

Black Eye 54 

Bleeding from the Nose 52 

Boils 4<> 

Bronchitis 61 

Breath, Remedy for Offensive 54 

Brights Disease 64 

Bunions 65 

Burns 47 

Burns, Chalk Ointment for 47 

Burns, Salve for 4ti 

o 

Canker Sore Throat 64 

Catarrh, Cure for 53 

Chafing 64 

Chilblains, Ointment for Broken ... 44 

Cholera, Egyptian Cure for 49 

Colic and Cholera Morbus 4S 

Cold Feet 63 

Cold in the Chest 63 

Cold in the Head 42 

Cold, to Avoid Catching 42 

Cold, to Cure 42 

Corns, Cause of and Remedy 45 

Corns, Cure for. . . 45 

Costiveness 62 

Coughs from Recent Colds, Remedy. 47 

Cough Lozenges 47 

Cough, Whooping 47 

Court Plaster 59 

Croup, Remedy for 53 

ID 

Dandelion 58 

Dandruff, to Remove 59 

Deafness, Remedy for 52 

Diabetes, Cure for 51 

Diarrhea, Cure for 48 

Diuretic 59 

Dropsy 64 

Dysentery 48 

Dysentery Specific 48 

Dyspepsia 49 

Dyspeptic Pill 60 

Earache 44 

Emetic 64 

Enlarged Veins of the Leg 67 

Erysipelas 51 



Eyes 44 

L.yes, Dust in the 55 

Eyesigiit, to Restore 67 

Fainting 62 

Felons, Cure for \ . . 46 

Felons, Salve for. 46 

Fever and Ague 53 

Fever Drinks 58 

Fits, Spasms 66 

FrecKles, to Remove 50 

Frost Bites 55 

Gonorrhoea, Positive Cure for 65 

Hair Invigorator 66 

Hair, to Restore 67 

Hands and Lips, Chapped 51 

Headache, to Cure Sick 44 

Heartburn 63 

Hiccough , Treatment for 52 

Hydx'ophobia, Positive Cure for... 56 

I 

Itch , Barbers, to Cure 46 

Itch, Ointment for 46 

J" 

Jaundice, Remedy for 69 

Kidneys, for Disease of the 65 

L 

Liniment for Old Sores 63 

Liniment, Lime 57 

Liniment, Paralytic 65 

Lock Jaw, Cure for, said to be pos- 
itive 66 

Mouth, Sore 60 

Mumps 60 

Mustard Plaster, How to Make.... 57 

IST 

Nails Growing into the Flesh 50 

Neuralgia, Cure for 43 

Pain Killer 67 

Phvsic, Vegetable Cathartic 56 

Piles 60 

Pills, Milder Purgative 60 

Pills, Strong Purgative 60 

Pimples and Eruptions, Certain 

Cure for 51 

Pimples, Cure for 51 



132 



INDEX. 



Poisons 52 

Poultice, Carrot 54 

Poultice, Eye 55 

Poultice, Flax Seed 54 

Poultice, Onion 54 

Poultice, Slippery Elm 54 

Poultice, Yeast 64 

Proud Flesh 60 

Pulmonary Syrup 59 

JEl 

Rheumatism and Neuralgia 43 

Rheumatism, Chronic 43 

Rheumatism, Cure for 43 

Rheumatism, Remedy for 43 

Ringworms 46 

s 

Salt Rheum Ointment 65 

Sarsaparilla, Decoction of 58 

Scalds 47 

Shampoo Liquid 68 

Seidlitz Powders, Genuine 56 

Sleep, How to Get 55 

Soothing Syrup 64 



Sore Throat 50 

Sore Throat, Gargle for 50 

Spasms 63 

Sprains, Remedy for 56 

Stomach Ache 63 

St. John's Oil .58 

Sunburn, Grape Lotion for 51 

Sunburn, Preventative Wash for. . 50 

T 

Tape Worm, Cure for 66 

Teeth, Extracting with little or no 

Pain 56 

Toe-nail, Ingrowing 56 

Tongue, Sore 65 

Tonic 59 

Tonic, Bitter 58 

Tooth Ache Cordial 44 

Tooth Ache, Cure for 43 

Troches, Bronchial 58 

Warts, Cure for 45 

Worms. Remedy for. 55 

Worm Syrup 56 



PABT THIRD, 



A. 

A Fine Irish Stew 73 

A good Sponge Cake 92 

A nice Pan Dowdy 98 

Apple Pudding .... 99 

Apple Tapicoa Pudding 99 

Apple Dumplings 98 

Applo Water 107 

Asparagus in Ambush 79 

A word on Etiquette 69 

B 

Baked Egg Plant 86 

Baked Fish 77 

Baked Potaoes 75 

Baking Porvvder 100 

Barley Gruel 108 

Barlev or Corn Cofl'ee 106 

Barley Water 107 

Beef Soup 72 

Beef Tea 107 

Beets, Baked 86 

Berry Pudding 97 

Black Beau Soup 72 

Blueberry Cake 91 

Boiled Asparaarus 79 

Boiled Peas..." 79 

Boiled Potatoes 75 

Boston Brown Bread 81 

Bread Croquettes 89 

Brown Bread No. 2 81 

Brown Bread No.3 81 



o 

Calves' Feet Jelly 107 

Canned Pears 103 

Cherry Jam 102 

Chicken Cream Soup 87 

' Chicken Croquettes 74 

i Chicken Croquettes, No. 2 84 

Chicken Fricassee 74 

Chicken PieCrust 87 

Chicken Salad 74 

Chicken Soup 72 

Chicken Tea 107 

Chow, Chow 104 

Chocolate Cream Drops 106 

CiderCake 93 

Cider Jelly 101 

Coffee Cake 91 

Coffee Cake, No. 2 93 

Corn Bread 82 

Corn Soup 73 

Crab Apple Jelly 100 

Cranberry Sauce 101 

Cream Toast 109 

Crullers 89 

Crust Coffee 106 

Currant Cake 93 

ID 

Devilled Lobster 76 

Devilled Tomatoes 78 

Digestible Articles of Diet 106 

i Domestic Champagne 102 



INDEX. 



133 



Doiighnuts 90 

Drawn Butter 99 

Dulce deLece 98 

B 

Egg aud Toast 108 

Egg Plant Fritters Si 

English Muffins 81 

English Stew 73 

Excellent Gold Cake 91 

Extract of Meat 107 

F 

Fish Balls 78 

Fish Balls, No. 2 86 

Fish Chowder 7G 

Fish Croquettes 77 

Floating Island £8 

Flour (iruel 108 

French Cake U 

Fried Cliicken 74 

Fried Egg Plant 60 

Fried Parsnips 79 

Frosted Currants 103 

Frosted Peaches 103 

Frozen Custard with Fruit 99 

a- 

German Rolls 80 

Ginger Cookies 89 

Ginger Pound Cake 92 

Ginger Snaps 90 

Good Molasses Candj' 106 

Grape Marmalade 101 

Green Apple Pie 88 

Green Gooseberry Tart.. . . 98 

Green Pea Soup 72 

Griddle and Indian Cakes ♦.. 81 

Herb and Root Teas 109 

Hermits 89 

Hominy Muffins 83 

I 

Ice Cream 95 

Iced Pudding 96 

Indian Bread 82 

Indian Griddle Cakes 83 

Indian Meal Gruel 109 

Indian Muffins 83 

Italian Cream 96 

J" 

Jelly Cake 92 

Jelly of Irish Moss 106 

Xa 

Lafayette Jumbles 90 

Lemonade 106 

Lemon Pie 88 

Lemon Pie, No. 2 89 

Lemon Pie, No. 3 89 

Lemon Pie, No. 4 89 

Lemon Cake 90 

Lyonuaise Potatoes 76 



Maggie's Molasses Cake.. • « 92 

Malt Tea 109 

Marbled Cream Candy 105 

Masiied Potatoes 76 

Meat and Bread Panada 109 

Meat Pie 87 

MeatPie, No. 2 87 

Minute Biscuit 80 

MockCream Toast 94 

Mock Oyster Soup 71 

Monitoi's for Breakfast 83 

Mont Blanc Cake 92 

Muffing 81 

Mustard Pickle 105 

Mustard Whey 109 

isr 

Neapolitan Cake 90 

Neudle Pudding 98 

New Years Hickory Cake 93 

Nitre Whey no 

o 

Oatmeal Custard 94 

Oatmeal Gruel 108 

Oatmeal Muffins 83 

Ohl Fashioned Molasses Oandy 105 

One Egg Bread Pudding 97 

Orange Cake 91 

Orange Pudding * 97 

Oyster Stew 73 

Pates of Chicken 74 

Pemigewasset Rolls 80 

Penobscot Stew 73 

Piccalilli 104 

Pickled Onions 105 

Pickled Peaches 103 

PicnicCakes 90 

Pie Crust 82 

Pig's Head Cheese 78 

Pine Apple Jam 103 

Plain Fruit Cake 91 

Plain Ice Ci-eam 95 

Plain Light Lolls 80 

Poached Eggs 77 

Pop Overs 83 

Potato Croquettes 75 

Potato Pie 88 

Potato Salad 75 

Prepared Flour 80 

Prepared Mustard 104 

Preserved Peaches 102 

Quaker Omelett 78 

Quick Loaf Cake 92 

Queen's Puddling 97 

Quince Jelly 102 

:r 

Raspberry Vinegar 103 

Raw Egg and Milk 109 

Real Extract of Beef 107 

Rhubarb Pies 88 



134 



INDEX. 



Rice Biscuits 108 

Rice Chicken Pie 87 

Rice Croquettes 79 

Rice Griddle Cakes 83 

Rice Gruel.. 108 

Rice Muflius 83 

Rice Water 107 

Rich Cream Cake 93 

Roasted Turkey 86 

Roast Veal 85 

Rock Cream [)5 

s 

Sage Tea 109 

Sago Gruel 108 

Salmon Cutlets 84 

Saratoga Fried Potatoes 75 

Sauce for Apple Dumplings C^ 

Scalloped Eggs 77 

Scalloped Potatoes 84 

Scotch Cookies £0 

Seed Cakes £2 

Shaker Boiled Apples.... 95 

Shaker Brown Bread 81 

Shaker Fish and Eggs 76 

Silver Cake 91 

Sliced Apple Pies 89 

Soda Biscuit 81 

Soft Cookies 90 

Spanish Eggs 77 

Spiced Currants 102 

Spiced Vinegar for Pickles 104 

Spinach or Greens 104 

Steamed Beef Steak Pudding 99 

Steamed Brown Bread 82 

Stewed Lobster 79 

Stewed Prunes 104 



Strawberry Ice Cream 95 

Strawberry Shortcake 95 

Stuffe(i Tomatoes 74 

Swiss Cream 96 

Swiss Meat Omelettes PS 

T 

Tapico Cream 94 

Tapioca Cream 96 

TeaCake 93 

To Cook Cauliflower 87 

To Cook Sweet Potatoes 86 

To keep Cucumbers Fresh 105 

Tomato Catsup 103 

Tomato Salad 86 

XJ 

Union Cake 91 

•V 

Vanilla Cream Puffs 96 

Veal Cutlets 85 

Vegetable Soup 72 

Vienna Rolls 82 

Waffles 82 

Warsaw White Cake 93 

Wedding Cake 91 

Welsh Rarebit 80 

White Potato Pie 88 

White Sauce 84 

Wine Jelly 100 

Wine Whey 110 

Yankee Plum Pudding 101 



MISCELLANEOUS. 



A. 

An easy method of preventing 

Moths in Furs or Woolens 124 

Arabian Horse Tamers Secret 114 

Bakers Yeast 126 

Baiky Horses, to cure 118 

Blistering Linemeut 119 

Blood Spavip 117 

Bone Spavin, cure for 118 

Bots, cure for 117 

Bots, remedy for 117 

Breaking Horses, the true way 115 

o 

Chinese Art of Catching Fish 120 

Condition Powders 118 

Counterfeit Monej', Seven Rules 
for Detecting 127 



Essence for Smelling Bottles 122 

Essence for the Headache 122 

Essence of Cedrat 122 

Essence of Cloves 122 

Essence of Bergamont 122 

Essence of Lavender 122 

Essence of Lemon 122 

Essence of Musk 122 

Essence of Neroila 122 

F 

Feeding Horses, special advice on. 115 

Fire Eating 124 

Fly Poison, how to make 121 

For Spavin 117 

Fowls, to fatten in a short time .... 124 

Foxes, to catch 119 

For Restoring Hair to Galled spots 
on [Horses] 117 



nmvr. 



135 



Gilders Varnish 124 

Gilding Varnish 124 

Heaves, remedy for 118 

Hop Yeast 126 

Horsemanship 113 

Horse Running away, how to pre- 
vent 114 

Horses Age, how to tell by the teeth 116 
How to causeVegetables and Fruits 

to grow to an emormous size. . . . 125 
Hunters' and Trappers' Secrets.... 119 

I 

Impressions from Coins 124 

Indications of a Horses disposition 114 

J" 

Jockey Tricks 120 

js: 

Kicking in stall 116 

Xa 

Leaf Gilding 125 

Letter Gilding 125 

T^ 

Mink, to catch.^ 119 

Muscat, to catch 119 

:r 

Razor strop Paste 127 

Ringbone, very valuable recipe for 118 

s 

Scratches 118 



Secret Art of catching Fish 120 

Stand, to make a Horse 113 

T 

The Horse Ill 

To catch Fish 120 

To catch abundance of Fish, Eels, 

etc. ............ 120 

To ciarify Sugar'f or Candies.* '.'.'.'.'. 125 

To Cleanse Hair Brushes Ill 

To Cleanse Vials and Plates 110 

To do up point Lace Ill 

To increase the laying of Hens .... 127 

To Join Glass together 122 

To keep Apples from Freezing .... 12S 
To keep Moths, Beetles, etc. from 

Clothes 124 

To make a Horse follow you 1 13 

To make a Horse lie down 113 

To make Hair Curl 123 

To make Silvering Powder 123 

To mend Rubber Over Shoes Ill 

To remove Indelible Ink stains. . . . 125 

To renovate old Apple Trees 122 

To preserve Grapes 123 

To prevent the smoking of a Lamp 123 
To prevent Snow Water or Rain 

from penetrating the soles of 

Shoes or Boots in Winter 124 

To Tan Raw Hide 121 

Tree of Lead 126 

'\r 

Valuable Table 110 

Wash to whiten the Nails 122 

Wild Horse, to catch lU 



■■^ 



LIBRARY OF CONGRESS 




014 184 162 2 • 



